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Dessert

Snow Jelly

A chilled gelatin dessert flavored with lemon juice and rind, sweetened, and folded with beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snow Jelly

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water until soft.

  2. Add boiling water and stir until dissolved.

  3. Mix in lemon juice, lemon rind, and sugar to taste.

  4. Strain the mixture through muslin and set in a cold place.

Whip and set

  1. Once stiff, beat in the egg whites until well combined.

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

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

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

Gelatine
Sets the liquid into a firm, wobbly jelly as it cools.
Egg whites
Add airy lightness and a soft, foamy texture to the set jelly.
Lemon juice
Adds sharp acidity that balances the sweetness of the sugar.
Sugar
Sweetens the jelly and balances the tartness of the lemon.

The step that matters

Beat in the egg whites once the mixture is stiff. If the jelly is still runny, the egg whites will not hold their volume and the mixture will deflate. Waiting until it is partly set lets the whites be folded in as a light foam that stays suspended while the gelatine firms.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, egg. 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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