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Dessert

Manioc Jelly

A gelatinous dessert made from soaked manioc, boiled water, and flavored with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Manioc Jelly

Ingredients

Directions

Prepare

  1. Soak 1 cup of manioc in cold water for 30 minutes.

Cook

  1. Add 2 cups of cold water and bring to a boil until clear.

  2. Flavor as desired.

Set and serve

  1. Pour into molds to cool.

  2. Serve with cream and sugar.

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.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked 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

Manioc
Its starch thickens as it heats and sets the jelly as it cools.
Sugar
Adds sweetness to the finished jelly.
Cream
Adds richness and fat when served alongside the jelly.

The step that matters

Bring to a boil until clear. The manioc starch must be heated fully to swell and thicken the liquid. The mixture turning clear signals that gelatinization has occurred. Stopping early can leave the jelly soft or cloudy and unable to hold its shape.

“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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