Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Liqueur Jelly
Ingredients
Directions
Make the syrup
Put the sugar, with 1 pint of the water, into a stewpan, and boil them gently by the side of the fire until there is no scum remaining, which must be carefully removed as fast as it rises.
Boil the isinglass with the other ½ pint of water, and skim it carefully in the same manner.
Strain the lemon‑juice, and add it, with the clarified isinglass, to the syrup.
Put in the liqueur, and bring the whole to the boiling‑point.
Let the saucepan remain covered by the side of the fire for a few minutes.
Set and serve
Then pour the jelly through a bag, put it into a mould, and set the mould in ice until required for table.
Dip the mould in hot water, wipe the outside, loosen the jelly by passing a knife round the edges, and turn it out carefully on a dish.
Nutrition, whole recipe (rough)
Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 14 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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.
-
Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Anchovy + saucetop 2% of all pairsSmell alikemoderateCooked together2,057 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Anchovy + lobstertop 4% of all pairsSmell alikemoderateCooked together470 recipes
Shared aroma: octanal (fat, soap).
-
Sauce + lobstertop 6% of all pairsSmell alikemoderateCooked together1,095 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Cream + lobstertop 6% of all pairsSmell alikemoderateCooked together1,050 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Isinglass (in the method)
- Sets the liquid into a firm jelly as it cools.
- Sugar (in the method)
- Sweetens the jelly and helps give it body.
- Liqueur
- Adds flavour and aroma to the jelly.
- Lemon juice
- Adds acidity that brightens the sweet syrup.
The step that matters
Skimming the syrup and isinglass. Scum left in the syrup or isinglass would cloud the jelly and spoil its clarity, so it must be removed as it rises.
“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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