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Ingredients
Food gelatine, salt, extract for broth, meat extract, flavour enhancer: monosodium glutammate.
Preparation
Bring 250ml of water to the boil and dissolve the stock cube over a low heat. Add 250ml of cold water and, to taste, 1-2 tablespoons of vinegar or lemon juice. Pour the slightly cooled gelatine over the dishes and place in the refrigerator.
Dosages: approximately, 1 cube of 25g is used to prepare 500g of gelatine.