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Dessert

457 Gloucester Jelly

A gelatinous dessert made from rice, sago, pearl barley, hartshorn shavings, eringo-root, and water, served dissolved in wine, milk, or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

457 Gloucester Jelly

Ingredients

Directions

Make the jelly

  1. Combine rice, sago, pearl barley, hartshorn shavings, and eringo-root in a pot.

  2. Add 3 pints of water and simmer until reduced to 1 pint.

  3. Strain the mixture and let it cool to form a jelly.

Serve

  1. Serve dissolved in wine, milk, or broth.

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. Rice + barleytop 3% of all pairs
    Smell alikestrong
    Cooked 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

Rice
Its starch thickens as it cooks, helping the liquid set into a jelly.
Sago
Its starch thickens the liquid and gives the jelly body as it cools.
Pearl barley
Its starch adds thickness and body to the cooked liquid.
Hartshorn shavings
Its gelatin-rich content helps the strained liquid set firmly as it cools.
Eringo-root
Its starch and body help thicken the liquid so it sets as a jelly.

The step that matters

Simmer down to 1 pint. Reducing the liquid concentrates the starches and gelatin, so the strained mixture has enough body to set as a jelly when cooled. Too much water left in leads to a loose, runny result.

“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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