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Dessert

Lemonade Jelly

A gelatin dessert made from lemon juice, rinds, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and gelatin are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 1,215 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓

Lemonade Jelly

Ingredients

Directions

Prepare the lemons and gelatin

  1. Thinly peel the rinds of six lemons and steep them in one pint of boiling water.

  2. Rub and squeeze the juice from all twelve lemons.

  3. Soften the gelatin in one pint of cold water for twenty minutes.

Make the jelly

  1. Dissolve the gelatin in a large bowl with one quart of boiling water, heating if necessary.

  2. Strain the lemon juice into the gelatin mixture, then add the steeped rinds and water.

  3. Add two quarts of clear cold water and mix well.

  4. Set the mixture in a cold place to stiffen.

Serve

  1. Serve as a jelly or mold it into shapes with cream.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Lemon + gelatintop 27% of all pairs
    Smell alikelow
    Cooked together1,215 recipes

    Shared aroma: beta-pinene (pine, resin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lemons
Supply the juice and rinds that give the jelly its sharp, aromatic lemon flavour.
Gelatin
Sets the liquid into a firm, wobbly jelly as it cools.

The step that matters

Dissolve the gelatin fully. Gelatin only sets when it is completely dissolved in hot liquid. Undissolved granules leave gritty patches and weak spots, so the gelatin must be stirred until clear before the other liquids are added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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