Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Tomato with Gelatine
Ingredients
Directions
Make the gelatine mixture
Soak ½ box of gelatine, drain the juice from a pint of stewed or canned tomatoes and put over the fire with salt, pepper and sugar to taste.
At the boiling point remove from the fire, skim and add to the gelatine together with a few drops of lemon juice.
Set and serve
Strain and when half cold pour into prepared moulds and stand in a cool place to harden.
Serve with lettuce and mayonnaise dressing.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 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.
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.
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the tomato liquid into a firm gel as it cools.
- Stewed tomatoes
- Provide the main flavour and the liquid that the gelatine sets.
- Lemon juice
- Adds acidity that brightens the tomato flavour.
The step that matters
Pour when half cold. Gelatine sets as it cools. Pouring while the mixture is still very hot delays setting, while waiting too long lets it firm before it fills the moulds.
“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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