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Tomato and Veal Jelly

A gelatinous dish made from equal parts veal broth and tomato juice.

From an old cookbook · modernised transcription
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Why it works: Veal and tomato work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 709 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Tomato and Veal Jelly

Ingredients

Directions

  1. Mix the strained veal broth and strained tomato juice together.

  2. Let the mixture cool and serve.

  3. If using freshly strained canned tomatoes, do not cook them.

  4. If the mixture stands longer than twelve hours, bring it to a boil to prevent fermentation.

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. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

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

What each ingredient does

Veal broth
Collagen from the broth dissolves into gelatin and sets as it cools, giving the jelly its body.
Tomato juice
Adds acidity and bright tomato flavour that balances the rich broth.

The step that matters

Boiling if the mixture stands longer than twelve hours. Standing for a long time lets microorganisms grow and ferment the mixture. Bringing it to a boil kills most of them, so the jelly stays fresh and tastes right.

“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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