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Tomatoes with Gelatine

A chilled tomato gelatin served on lettuce with salad dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and lettuce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,655 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomatoes with Gelatine

Ingredients

Directions

Make the gelatine

  1. Moisten the gelatine with a little tomato juice.

  2. Stew the remaining tomatoes, adding salt to taste.

  3. Strain the stewed tomatoes and pour over the moistened gelatine.

  4. Stir well and pour into molds.

Serve

  1. When ready to serve, turn out onto lettuce leaves and garnish with a spoonful of salad dressing.

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. Tomato + lettucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,655 recipes

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

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, sliceable gel as it cools.
Tomatoes
Provide the main flavour and liquid that the gelatine sets.

The step that matters

Moisten the gelatine with a little tomato juice. Gelatine must soften in cool liquid before it is dissolved in hot liquid. If it is added to hot tomatoes without softening first, it can clump and set unevenly, leaving a weak or grainy gel.

“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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