Skip to main content
Dessert

Green Melon #7 Flummery

A stiff almond flummery colored pale green with spinach juice, set in a melon mold and served in calf's foot jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Almond and spinach match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 352 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Green Melon #7 Flummery

Ingredients

Directions

Make the flummery

  1. Make a stiff flummery with the bitter almonds.

  2. Add enough spinach juice to achieve a pale green color.

  3. Wet a melon mold and pour in the flummery.

Set the melon in jelly

  1. Pour the calf's foot jelly into a large basin.

  2. Let the jelly stand overnight.

  3. Turn out the melon.

  4. Place the melon upside down in the center of the jelly basin.

  5. Fill the basin with jelly that is beginning to set.

  6. Let the jelly stand overnight.

Decorate and unmold

  1. Turn the melon out the same way as the fruit in jelly.

  2. Make a garland of flowers.

  3. Place the garland in the jelly.

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. Almond + spinachtop 4% of all pairs
    Smell alikestrong
    Cooked together352 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Calf's foot jelly
Gelatin sets the jelly so the melon holds its shape in the basin.
Bitter almonds
Flavors the stiff flummery that forms the green melon.

The step that matters

Fill the basin with jelly that is beginning to set. Jelly that is only partly set holds the melon steady and lets the new layer bond to the first. Liquid jelly can let the melon float or shift, while fully set jelly will not fuse cleanly with the new layer.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes