Name: Savory Jelly
Ingredients: liquor from poultry or meat; veal broth; Cayenne pepper; gelatin; whites of eggs; a small quantity of yolks and shells; a little clarifying liquid

Why it works: Meat and veal are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savory Jelly

Ingredients

Directions

Warm the liquor or veal broth until hot but not boiling, ensuring it is free from fat.
Strain the liquid through a fine sieve into a saucepan.
Add Cayenne pepper and enough dissolved gelatin to achieve the desired consistency.
Incorporate plenty of egg whites along with a small amount of yolks and shells.
Add a little clarifying liquid, then place over low heat.
Simmer for a quarter of an hour, skimming the surface several times until perfectly clear.

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.

Meat + vealtop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + peppertop 19% of all pairs

Smell alikelow

Cooked together8,777 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

Shared aroma: 2-nonenal (fatty, green).