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Bouillon for Jelly

A broth used as a base for jelly, made with onion, tomato, garlic, flour, salt, water, nut butter, and gelatin.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Bouillon for Jelly

Ingredients

Directions

  1. Brown flour.

  2. Mix browned flour, salt, nut butter, and tomato.

  3. Add water, onion, and garlic.

  4. Cook ½-1 hour and strain.

  5. Add water for 3 pints.

  6. If cleared, there will be 1 quart only.

  7. Use in proportion of 4 cups to the ¼ oz of gelatin.

Nutrition, whole recipe (rough)

77Calories
3 gProtein
1 gFat
17 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
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 Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  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

Nut butter (in the method)
Adds richness and body to the bouillon as it cooks down.
Tomato
Adds acidity and a savoury flavour to the bouillon base.
Garlic
Adds aroma and pungent flavour that mellows during cooking.

Swap the clove

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

  1. Cuminfits better
  2. Oreganofits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against onion, tomato, garlic. 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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