Why it works: Arrowroot and sherry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Arrowroot Jelly
Ingredients
Directions
Mix the arrowroot with enough cold water to make a soft paste.
Pour in 1 pint of boiling water and stir briskly for a few minutes until it becomes a smooth jelly.
Sweeten to taste and add port or sherry wine as desired.
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.
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Arrowroot + sherrytop 15% of all pairsSmell alikemoderateCooked together129 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Arrowroot
- Thickens the boiling water into a clear, smooth jelly as its starch swells and sets.
The step that matters
Stirring the arrowroot into the boiling water. Arrowroot must be mixed to a smooth paste with cold water first, then added to boiling water while stirring briskly. This keeps the starch dispersed so it thickens evenly instead of forming lumps.
“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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