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The Cox Gelatine Co

A gelatin-based dish with celery, cabbage, tomato pulp, and ketchup, served chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and celery match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The Cox Gelatine Co

Ingredients

Directions

Make the gelatine base

  1. Pour hot water into a saucepan.

  2. Add gelatine, sugar, and salt; stir over heat until dissolved.

Add vegetables and set

  1. Remove from heat; add vinegar, lemon juice, celery, cabbage, tomato pulp, and ketchup.

  2. Stir occasionally until slightly thickened.

  3. Pour into a wet mold and refrigerate until firm.

Serve

  1. Turn out onto crisp lettuce leaves and serve with mayonnaise dressing.

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 + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + cabbagetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,840 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Sugar + ketchuptop 8% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Gelatine
Sets the liquid into a firm mould that holds the vegetables in place.
Vinegar
Adds sharpness that balances the sugar and the tomato flavour.
Celery
Provides crisp texture and a fresh, savoury crunch in the set mould.
Cabbage
Adds a crisp, fibrous texture that stays firm in the gelatine.
Tomato pulp
Supplies the main tomato flavour and some moisture to the gelatine.

The step that matters

Stir occasionally until slightly thickened. The mixture must thicken only slightly before it goes into the mould. If it sets too far, the vegetables will not distribute evenly and the gelatine may leave lumps or a layered texture.

Swap the cabbage

How well each one fits the dish's main ingredients (sugar, vinegar, lemon, celery, tomato, ketchup):

  1. Capsicumfits better
  2. Mustardfits better
  3. Cucumberfits better
  4. Cabbagethe original

Fit is the average pairing score against sugar, vinegar, lemon, celery, tomato, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“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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