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Jelly for Cold Meats

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jelly for Cold Meats

Ingredients

Directions

  1. Add salt if needed.

  2. Beat the whites of eggs with a little water.

  3. Stir the boiling jelly vigorously with one hand and pour in the beaten egg whites quickly with the other.

  4. Dip a clean white cloth in vinegar and water, and fasten it over a basin.

  5. Add a little cold water when the jelly boils up again.

  6. When the egg whites are well incorporated, pour the jelly slowly through the cloth.

  7. Strain 2 or 3 times if necessary until the jelly is clear.

  8. Let it cool and serve cut into blocks with boned turkey or other cold meats.

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. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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