Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
★ Whipped Cream Jelly--Miss Hughes
Ingredients
Directions
Add ¼ oz gelatin, 1 cup water, 1¼ cup cream, and ⅓-½ cup sugar.
Whip cream, not too much, add sugar, then gelatin.
Tint delicately with pink or green when desired, and flavor with vanilla or rose or both or with orange and vanilla sometimes; but as a rule, it is preferred without flavoring.
May be served with cake or wafers and berries.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Whipped to form the airy, foamy body of the jelly.
- Gelatin (in the method)
- Sets the liquid mixture so the whipped cream holds its shape.
- Sugar
- Adds sweetness and helps stabilise the whipped cream.
The step that matters
Whip cream, not too much. Overwhipping cream past soft peaks causes it to turn grainy and separate, so the texture of the finished jelly suffers.
“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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