Why it works: Clove and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 17,182 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Isinglass Jelly
Ingredients
Directions
Boil the isinglass and cloves in the water until reduced to 1 pint.
Strain the mixture hot through a flannel bag.
Add the sugar candy and flavor as desired.
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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Clove + sugartop 26% of all pairsSmell alikelowCooked together17,182 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Clove and sugar barely smell alike, yet cooks put them together in 17,182 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Isinglass
- Sets the liquid into a jelly as it cools, giving body and a firm texture.
- Sugar candy
- Adds sweetness to the jelly.
The step that matters
Strain the mixture hot through a flannel bag. Isinglass sets as it cools, so the liquid must be strained while still hot. If it cools first, it can thicken and clog the flannel bag before the impurities and cloves are removed.
“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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