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Drink

White Wine Fillip

A chilled wine-based drink sweetened with calves' foot jelly and flavored with lemon and Noyeau or Maraschino.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,832 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

White Wine Fillip

Ingredients

Directions

  1. In a large bowl, combine the white wine, Noyeau or Maraschino, and lemon juice.

  2. In a saucepan, heat the calves' foot jelly until it is boiling hot and well sweetened.

  3. Pour the hot jelly mixture into the bowl with the wine mixture and stir well.

  4. Serve immediately.

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. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White wine
Forms the base liquid and provides the main flavour of the drink.
Calves' foot jelly
Adds body and gelatin-based richness, thickening the drink as it cools.
Noyeau or maraschino
Adds a sweet, almond-like or cherry aroma to the wine base.
Lemon juice
Adds acidity that brightens the sweetness and balances the wine.

The step that matters

Pour the hot jelly into the wine mixture and stir well. The jelly must be hot enough to stay fully liquid so it blends evenly; stirring thoroughly distributes it so the drink does not form uneven strands or lumps.

Swap the lemon

How well each one fits the dish's main ingredients (white wine, sugar):

  1. Vanillafits better
  2. Applefits better
  3. Plumfits about as well
  4. Lemonthe original

Fit is the average pairing score against white wine, sugar. 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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