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Gloucester Jelly

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

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 ↓

Gloucester Jelly

Ingredients

Directions

Cook the mixture

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

  2. Add 3 pints of water and simmer until the mixture thickens.

  3. Strain the mixture and let it cool.

Set

  1. Once cooled, it will set into a jelly.

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
Starch that swells and thickens the liquid as it simmers.
Sago
Starch that swells and thickens the liquid as it simmers, giving body.
Pearl barley
Starch that adds thickness and body to the simmered liquid.
Hartshorn shavings
Gelling agent that helps the strained liquid set into a jelly as it cools.

The step that matters

Simmer until the mixture thickens. Starches must fully swell and gelatinise in the hot liquid to build body. If they are undercooked or the mixture is too thin, it will 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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