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Dessert

Tomato Jelly

A jelly made from tomato juice, gelatin, sugar, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Tomato Jelly

Ingredients

Directions

Prepare the juice

  1. Drain the liquid from one can of tomatoes.

  2. Add one box of gelatine to the juice.

  3. Season to taste with pepper, salt, sugar, and lemon juice.

Set

  1. Set aside until the liquid jellies.

Nutrition, whole recipe (rough)

145Calories
2 gProtein
1 gFat
38 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

  5. Grape + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together3,164 recipes

    Shared aroma: anethole (sweet, anise).

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 jelly as it cools.
Sugar
Adds sweetness and balances the tartness.
Lemon juice
Adds acidity that brightens the flavour.

The step that matters

Set aside until the liquid jellies. Gelatine firms only as it cools, when its protein chains link into a network that traps the liquid. Disturbing the mixture or setting it before it has cooled fully can leave it soft or weak.

Swap the grape

How well each one fits the dish's main ingredients (vinegar, cinnamon, clove, sugar, pepper, lemon):

  1. Limefits better
  2. Orangefits better
  3. Cherryfits better
  4. Grapethe original

Fit is the average pairing score against vinegar, cinnamon, clove, sugar, pepper, lemon. 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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