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Dessert

Corn-flour Jelly

A clear jelly made from corn flour, cold and boiling water, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Corn-flour Jelly

Ingredients

Directions

  1. In a tumbler, mix the corn flour with a little cold water.

  2. Pour in the boiling water while stirring continuously until it forms a clear jelly.

  3. Add the sherry and mix well.

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. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Corn + sherrytop 19% of all pairs
    Smell alikemoderate
    Cooked together145 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Flour + sherrytop 20% of all pairs
    Smell alikelow
    Cooked together2,643 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Corn flour
Thickens the liquid into a jelly as its starch swells and sets when heated.
Sherry
Adds flavour and aroma to the jelly.

The step that matters

Pour in the boiling water while stirring continuously. Corn flour starch must be fully heated and dispersed to swell and thicken evenly. Adding water without constant stirring can leave lumps, and the jelly will not set clear and smooth.

“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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