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Black Currant Jelly.

From an old cookbook · modernised transcription
From a historical cookbook · 6 ingredients
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Why it works: Black currant and red currant share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 71 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓

The recipe

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Black currant + red curranttop 1% of all pairs
    Aroma overlapstrong
    Mentioned together71 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. White currant + red curranttop 1% of all pairs
    Aroma overlapstrong
    Mentioned together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Black currant + white curranttop 16% of all pairs
    Aroma overlapstrong
    Mentioned together1 recipe

    Shared aroma: isoamyl acetate (banana, pear).

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

Flavor stand-ins for the white currant

How well each one fits the dish's main ingredients (black currant, red currant):

  1. Raspberrybetter flavor fit
  2. Currantbetter flavor fit
  3. Blueberrybetter flavor fit
  4. White currantthe original

Fit is the average pairing score against black currant, red currant. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).