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Celery Jelly

A chilled gelatin set made from celery, water, salt, peppercorns, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and gelatin work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 172 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓

Celery Jelly

Ingredients

Directions

Make the celery base

  1. In a pot, combine cold water, celery, salt, and peppercorns.

  2. Cook slowly until the celery is very tender, keeping about 1 cup of water in the pot.

  3. Mash the cooked celery through a strainer.

Set the jelly

  1. In a small bowl, soften the gelatin in 2 tablespoons of cold water.

  2. Reheat the strained celery mixture and stir in the dissolved gelatin until fully combined.

  3. Pour the mixture into molds and refrigerate until set.

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. Celery + gelatintop 26% of all pairs
    Smell alikelow
    Cooked together172 recipes

    Shared aroma: beta-pinene (pine, resin).

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

What each ingredient does

Celery
Provides the flavor and, once mashed, the body of the jelly.
Granulated gelatin
Sets the liquid into a firm, sliceable jelly as it cools.

The step that matters

Stirring the gelatin into the reheated celery mixture. Gelatin must be fully softened and then dissolved evenly into warm liquid; if it is not fully combined or the mixture boils, it may set unevenly or lose its setting power.

“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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