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Dessert

Mine Jelly

A gelatin-based jelly flavored with sherry wine, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Mine Jelly

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water for 30 minutes in a large dish.

  2. Simmer the piece of cinnamon in boiling water.

Make the jelly

  1. Pour the boiling water over the softened gelatine.

  2. Add the sugar and sherry wine, then strain through a clean cloth into a mold.

Set

  1. Cool in a refrigerator or a pan of cold water.

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. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Wine + cinnamontop 14% of all pairs
    Smell alikelow
    Cooked together2,170 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Sherry + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together649 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Sugar
Adds sweetness and balances the tartness of the sherry.
Sherry wine
Adds the main flavour and aroma of the jelly.
Cinnamon
Adds a warm, spiced aroma to the infused liquid.

The step that matters

Pour the boiling water over the softened gelatine. Gelatine only dissolves fully in hot liquid. If it stays lumpy or undissolved, it will not set evenly, and the jelly may turn out grainy or weak.

“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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