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Turkey Gelatine

A savory gelatin made from turkey, ham, eggs, pickles, and seasonings, set in a mold and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turkey Gelatine

Ingredients

Directions

Prepare the mold

  1. Layer the chopped turkey, ham, hard-boiled eggs, and mustard pickles in a mold.

Make the stock

  1. In a saucepan, combine the turkey remnants, bones, thyme, mace, pepper, isinglass, and enough water to cover.

  2. Boil gently until thoroughly cooked, then strain through a sieve.

Set and serve

  1. Pour the strained liquid over the layered ingredients in the mold.

  2. Refrigerate until set, then unmold and serve.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mustard + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together913 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Turkey + thymetop 10% of all pairs
    Smell alikemoderate
    Cooked together233 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Isinglass
Gelatin that sets the strained liquid into a firm jelly around the layered meats.
Cold turkey meat
Forms the main meaty body of the dish, set within the jelly.
4 hard-boiled eggs
Adds firm texture and a mild, rich contrast to the jelly.
Sliced ham
Adds savoury, salty flavour and firmer bite to the layers.
Mustard pickles
Adds sharp acidity that cuts through the rich meat and jelly.

The step that matters

Boil gently until thoroughly cooked, then strain through a sieve. Boiling hard can cloud the liquid and break down the isinglass's setting power, so a gentle simmer gives a clear stock that sets firmly. Straining removes solids and fat that would weaken the jelly.

Swap the mace

How well each one fits the dish's main ingredients (turkey, meat, ham, egg, mustard, thyme, pepper):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against turkey, meat, ham, egg, mustard, thyme, pepper. 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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