Why it works: Mace and white pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓
Veal, or Chicken Jelly, Plain
Ingredients
Directions
In a pot, combine 2 quarts of water with 1 teaspoon of coarse sea salt, ¼ teaspoon of mace, and white pepper. Boil the mixture.
Reduce the heat and simmer until the liquid is reduced by half. Remove from heat and let it cool.
The next day, strain the mixture using the 'Calf's-Foot' method. Adjust seasoning to taste if necessary.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Mace + white peppertop 9% of all pairsSmell alikemoderateCooked together1,695 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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