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Dessert

Fruit Jelly

Fruit jelly made with gelatin, sugar, lemon, Maraschino wine, and mixed fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fruit Jelly

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the jelly

  1. Soak the gelatine in cold water until soft.

  2. Add boiling water, sugar, lemon juice, and lemon rind.

  3. Heat over the fire for 1 minute, then add Maraschino wine.

  4. Strain through a flannel bag.

Set and layer

  1. Pour a layer of jelly 1 inch deep in a mold and let it harden.

  2. Decorate with angelica and cover with more jelly.

  3. Once hard, place in a smaller mold and fill the space with jelly.

  4. When stiff, remove the mold and fill the space with mixed fruits.

  5. Serve with whipped 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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + angelicatop 2% of all pairs
    Smell alikestrong
    Cooked together189 recipes

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

  3. Peach + bananatop 3% of all pairs
    Smell alikestrong
    Cooked together130 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Peach + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together385 recipes

    Shared aroma: pinene (pine, turpentine).

  5. Angelica + orangetop 8% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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 jelly once it is soaked and dissolved.
Sugar
Adds sweetness and balances the sharpness of the lemon.
Lemon
Adds acidity and aroma from the juice and grated rind.
Maraschino wine
Adds aroma and flavour to the jelly.
Mixed fruits
Add flavour, colour and texture within the set jelly.

The step that matters

Strain through a flannel bag. Straining removes bits of gelatine and pulp so the jelly sets clear and smooth. Gelatine that is not fully dissolved can leave specks or a cloudy, grainy set.

Swap the angelica

How well each one fits the dish's main ingredients (sugar, lemon, wine, peach, orange, banana):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Peppermintfits better
  4. Angelicathe original

Fit is the average pairing score against sugar, lemon, wine, peach, orange, banana. 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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