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Jelly, to Make the Stock for June

A gelatinous stock made by reducing broth, adding sugar and egg whites, then setting in a jelly bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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, to Make the Stock for June

Ingredients

Directions

Prepare the stock

  1. Skim the stock to remove scum, then boil gently for 6-7 hours until reduced by half.

  2. Strain the stock through a sieve into a basin and let it cool to set.

  3. Remove any fat from the top.

  4. Wash the jelly with warm water.

  5. Wipe the jelly with a clean cloth.

Make the jelly

  1. In a saucepan, combine the stock, sugar, and egg whites without stirring.

  2. Heat the mixture without stirring until it boils, then boil for 10 minutes.

  3. Add cold water and boil for 5 more minutes, then cover and let sit for 30 minutes near the fire.

Clarify and strain

  1. Prepare a jelly bag by dipping it in hot water and wringing it out, then secure it to a stand.

  2. Pour the jelly into the bag and let it drain; if not clear, run it through the bag again.

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. 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

Stock
Provides the main savoury body and flavour that sets into the jelly.
Sugar
Adds sweetness and helps the jelly set firm and clear.
Egg whites
Collect impurities as they cook, so they can be strained out for a clear jelly.

The step that matters

Heat without stirring. Stirring while the mixture heats can break up the egg white raft before it forms, leaving cloudy particles in the jelly. Leaving it undisturbed lets the whites gather impurities that the bag then removes.

“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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