Name: White Wine Fillip
Ingredients: 1 bottle of sherry, Madeira, champagne, or any good white wine; ½ cup of Noyeau or Maraschino; juice of ½ lemon; 1 quart of calves' foot jelly, well sweetened

Why it works: Sherry and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,273 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

White Wine Fillip

Ingredients

1 bottle of sherry, Madeira, champagne, or any good white wine
½ cup of Noyeau or Maraschino
juice of ½ lemon
1 quart of calves' foot jelly, well sweetened

Directions

In a pot, combine the white wine, Noyeau or Maraschino, and lemon juice.
Add the quart of well-sweetened calves' foot jelly.
Heat the mixture until it is boiling hot.
Serve immediately.

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.

Sherry + lemontop 17% of all pairs

Smell alikemoderate

Cooked together3,273 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

White wine: Forms the liquid base and provides its own acidity and flavor.
Noyeau or maraschino: Adds a sweet, almond or cherry aroma that defines the drink's character.
Lemon juice: Adds acidity that brightens the wine and balances the sweetness.
Calves' foot jelly: Adds gelatin for body and a silky texture, and sweetness from its sugar.

“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.