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Celery Jelly

A gelatinous dish made from cooked celery, water, salt, peppercorns, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and gelatin work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 172 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓

Celery Jelly

Ingredients

Directions

Make the celery base

  1. In a pot, combine 1 cup cold water, 2 cups celery, 1 teaspoon salt, and 3 peppercorns.

  2. Cook slowly until the celery is very tender, ensuring to keep about 1 cup of water in the pot.

  3. Mash the cooked celery through a strainer.

Set the jelly

  1. In a separate bowl, soften 1 tablespoon granulated gelatin in 2 tablespoons cold water.

  2. Reheat the strained celery mixture and stir in the dissolved gelatin until fully combined.

  3. 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. Celery + gelatintop 26% of all pairs
    Smell alikelow
    Cooked together172 recipes

    Shared aroma: beta-pinene (pine, resin).

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

What each ingredient does

Celery
Provides the main flavor and the bulk of the jelly's body.
Granulated gelatin
Forms the gel network that lets the jelly set firm when chilled.

The step that matters

Stirring the gelatin into the reheated celery. Gelatin must be fully softened and dissolved before it is stirred in; undissolved granules can leave specks and weak spots, and the mixture should be hot enough to melt the gelatin but not boiled, since excess heat can weaken the gel's setting power.

“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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