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Dessert

Bran Gelatine

A bran pudding made with bran, water, optional rylax or black crusts, gelatin, currants, sugar, salt, served with cold cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bran Gelatine

Ingredients

Directions

Prepare the bran

  1. Soak the bran in 3 pints of soft water for several hours or overnight.

  2. Add rylax or black crusts if using, then bring to a boil slowly.

  3. Let it simmer for 15 to 20 minutes.

Make the gelatin

  1. Soak the gelatine according to package instructions, using slightly less than recommended.

  2. Strain the bran juice and add it to the soaked gelatine along with the soaked currants.

  3. If desired, add sugar and let it come close to boiling.

  4. Add salt to taste and pour into molds.

Serve

  1. Serve plain or with sterilized cold 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes
  3. Currant + creamtop 32% of all pairs
    Smell alikelow
    Cooked together1,829 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bran
Forms the flavourful liquid base once soaked and simmered, giving the gelatin its character.
Gelatine
Sets the bran liquid into a firm, sliceable gel as it cools.

The step that matters

Using less gelatine than the package directions. Gelatine's setting strength is what turns the bran juice into a gel; using slightly less than recommended, as the record directs, yields a softer set, so measuring and soaking carefully matters for the right texture.

Swap the currant

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Currantthe original

Fit is the average pairing score against sugar, 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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