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Dessert

Bread Gelatine

A gelatin dessert made by soaking toasted bread in boiling water, then mixing with dissolved gelatin, sugar, and wine or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 956 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Bread Gelatine

Ingredients

Directions

Prepare the bread water

  1. Toast the white and black bread slices.

  2. Pour boiling water over the toasted bread and simmer for 30 minutes.

  3. Strain the bread water and add it to the dissolved gelatin.

Make the gelatin

  1. Soak the gelatin in water until dissolved.

  2. Bring the mixture to a boil, then add sugar and flavor with wine or lemon juice.

  3. Pour the mixture into molds and cool 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. Bread + winetop 21% of all pairs
    Smell alikemoderate
    Cooked together956 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 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

Gelatine
Sets the liquid into a firm, wobbly structure as it cools.
White bread
Contributes toasted flavor and some body to the bread water.
Black bread
Adds deeper, toasted flavor and color to the bread water.

“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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