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Isinq-qlass Nut

A gelatin-set jelly made from red and white currant and raspberry juice with chopped nuts, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Isinq-qlass Nut

Ingredients

Directions

Prepare the juice

  1. Bruise the red and white currants in a jar with the red raspberries.

  2. Place the jar in boiling water to extract the juice.

  3. Allow the fruit juice to cool after straining it.

Make the gelatin

  1. Boil the water, gelatin, and loaf sugar together until dissolved.

Set and serve

  1. Mix equal quantities of the fruit juice and sweetened gelatin.

  2. Add the chopped nuts and pour the mixture into shapes.

  3. Place the shapes on ice and serve with cream.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Red currant + white curranttop 8% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Nuts + creamtop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Red currants
Provide the main fruit flavour and tartness, plus natural pectin that helps the jelly set.
White currants
Add mild, tart fruit flavour and body to the juice.
Gelatin
Sets the liquid into a firm, sliceable jelly.
Loaf sugar
Sweetens the jelly and adds body to the set.
Red raspberries
Add aroma and fruity sweetness to the juice.

The step that matters

Mix equal quantities of the fruit juice and sweetened gelatin. The gelatin must be dissolved and cooled to a similar temperature as the juice before combining, otherwise it can set unevenly or in streaks. Mixing equal parts also keeps the gel strength and flavour balanced.

Swap the white currant

How well each one fits the dish's main ingredients (red currant, gelatin, sugar, nuts, cream):

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. White currantthe original

Fit is the average pairing score against red currant, gelatin, sugar, nuts, cream. 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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