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Raspberry or Strawberry Acid Jelly

A jelly made by setting raspberry syrup with isinglass or gelatin and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and gelatin match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 192 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raspberry or Strawberry Acid Jelly

Ingredients

Directions

  1. Dissolve the isinglass or gelatin in the water.

  2. Strain the mixture and add it to the raspberry syrup.

  3. Mix everything well together.

  4. Pour the mixture into a jelly mold.

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. Syrup + gelatintop 3% of all pairs
    Smell alikestrong
    Cooked together192 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Raspberry + syruptop 20% of all pairs
    Smell alikelow
    Cooked together377 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Raspberry + gelatintop 21% of all pairs
    Smell alikelow
    Cooked together88 recipes

    Shared aroma: maltol (caramel, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Isinglass or gelatin
Sets the liquid into a firm jelly as it cools.
Raspberry syrup
Provides the main raspberry flavour and sweetness.

Swap the raspberry

How well each one fits the dish's main ingredients (syrup, gelatin):

  1. Vanillafits better
  2. Pineapplefits better
  3. Strawberryfits better
  4. Raspberrythe original

Fit is the average pairing score against syrup, gelatin. 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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