You must not accept the slides put before you this evening as the best that can be done with gelatine.
Then stir over the fire until the gelatine is quite dissolved.
The proportion of liquid to gelatine is another factor to be reckoned with in the successful making of gelatine desserts.
Add the cream and gelatine to the apple pulp, and beat all well together.
Bones may be boiled for a very long time before the gelatine will be perfectly extracted.
The materials used in fining are isinglass, white of egg or gelatine.
If a stock made with knuckle of veal is used, the gelatine will not be needed.
Mix this with half-an-ounce of Nelson's gelatine and flavour with vanilla.
Make some tomato jelly with gelatine and mould it in small cups.
Nor was there gelatine in stock, with which to make a gay-colored, wobbly jelly.
1713, from French gélatine (17c.) "clear jelly-like substance, fish broth," from Italian gelatina, from gelata "jelly," from gelare "to jell," from Latin gelare "to freeze" (see cold (adj.)), + chemical suffix -ine (2). Spelling without the final -e is from 1800. "The form without final -e is in scientific (or pseudo-scientific) use only ..." [Fowler].
gelatin gel·a·tin or gel·a·tine (jěl'ə-tn)
A derived protein formed by boiling collagen of animal tissues.