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Tomato Jelly for Salad

A clear tomato jelly made with tomatoes, onions, cloves, bay leaf, thyme, salt, pepper, sugar, and gelatin, served with mayonnaise and lettuce.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Tomato Jelly for Salad

Ingredients

Directions

Prepare the jelly

  1. Soak the Cox gelatin in 1 cup of cold water.

  2. Boil together the tomatoes, cloves, onions, salt, bay leaf, thyme, sugar, and pepper.

Strain and set

  1. Strain the mixture through a fine sieve.

  2. If a clear jelly is desired, let the strained liquid drip through a cheesecloth bag.

  3. Add the strained gelatin to the liquid and set aside to congeal.

Serve

  1. Serve with mayonnaise and lettuce.

Nutrition, whole recipe (rough)

81Calories
3 gProtein
1 gFat
18 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
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.

By Colville, Jessie Henderson. [from old catalog]. 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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,474 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Tomatoes
Provide the main flavour and the liquid base of the jelly.
Gelatin (in the method)
Sets the liquid into a firm jelly as it cools and congeals.

The step that matters

Adding the gelatin to the liquid. Gelatin must be fully dissolved and evenly mixed into the strained liquid before it cools. Any undissolved clumps or uneven mixing can leave weak or patchy set spots in the jelly.

Swap the onion

How well each one fits the dish's main ingredients (tomato, pepper, clove):

  1. Capsicumfits better
  2. Carrotfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, clove. 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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