Name: Jelly Ice-Creams
Ingredients: gelatinous animal and vegetable preparations; sugar; eggs; flavoring to taste

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Jelly Ice-Creams

Ingredients

gelatinous animal and vegetable preparations
sugar
eggs
flavoring to taste

Directions

Make the base

Reduce gelatinous preparations to a jelly.
Add sugar, eggs, and flavoring to the jelly and mix well until combined.

Freeze

Chill in a freezer 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.

Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

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

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

What each ingredient does

Gelatinous animal and vegetable preparations: Provides the gel that helps the mixture set firm when chilled.
Sugar: Adds sweetness and keeps the frozen texture softer.
Eggs: Add richness and help bind the mixture into a smooth base.

“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.