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Gloucester Jelly

A gelatinous dish made from hartshorn shavings, eringo root, pearl barley, rice, sago, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and rice 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

  1. Combine hartshorn shavings, eringo root, pearl barley, rice, and sago in a pot with 3 quarts of water.

  2. Simmer until the mixture is reduced to 1 quart.

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

Serve

  1. Dissolve the jelly in wine, milk, or broth as needed.

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. Barley + ricetop 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

Hartshorn shavings
Contain gelling compounds that set the liquid into a firm jelly as it cools.
Eringo root
Adds body and a subtle sweetness to the liquid as it simmers.
Pearl barley
Thickens the liquid and adds starch that supports a softer set.
Rice
Releases starch during simmering, adding body to the strained liquid.
Sago
Adds starch that thickens the liquid and helps it set as it cools.

The step that matters

Simmer until reduced to 1 quart. Reducing the liquid concentrates the dissolved gelling compounds and starches. If it is under-reduced, the jelly may fail to set firmly after straining and cooling.

“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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