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Dessert

Bread Jelly for Invalids

Bread jelly made by soaking bread crumbs, boiling, sieving, and cooling into a smooth jelly served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bread Jelly for Invalids

Ingredients

Directions

Prepare the bread

  1. Soak the bread crumbs in cold water for 6 to 8 hours.

  2. Squeeze out all the water and place the pulp in fresh water.

Cook and strain

  1. Boil gently for 14 hours.

  2. Rub the mixture through a sieve.

Set and serve

  1. Let it cool until it forms a smooth jelly.

  2. Serve with sugar and 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread crumbs
Their starch thickens with long cooking and sets into a jelly as it cools.
Sugar
Adds sweetness at serving, balancing the mild, starchy flavour of the jelly.
Cream
Adds fat and richness that soften the jelly's plain flavour.

The step that matters

Let it cool until it forms a smooth jelly. The starch from the bread only sets into a firm, smooth jelly once the mixture has cooled fully. Serving it while still warm gives a loose, runny texture.

“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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