Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Gloucester Jelly
Ingredients
Directions
Make the jelly
Combine rice, pearl barley, sago, hartshorn shavings, and eryngo root in a pot.
Add 3 pints of water and simmer until reduced to 1 pint.
Sweeten and flavor to your taste.
Let it cool.
Cut into pieces.
Serve
Serve dissolved in milk, wine, or broth.
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.
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Rice + barleytop 3% of all pairsSmell alikestrongCooked together568 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
- Hartshorn shavings
- Gelling agent that sets the liquid into a firm jelly as it cools.
- Sago
- Starch that thickens the liquid and helps it hold its shape.
- Rice
- Starch that adds body and thickens the simmered liquid.
- Pearl barley
- Starch that adds body and thickens the simmered liquid.
The step that matters
Simmering down to 1 pint. Reducing the liquid concentrates the dissolved starches and gelling agent. Too much water leaves a weak mixture that may not set firmly once cooled.
“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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