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White Currant Jelly.

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
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Why it works: White currant and red currant share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 4 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.

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

    Shared aroma: isoamyl acetate (banana, pear).

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