Skip to main content
Dessert

Maraschino Jelly

A gelatinous dessert made with maraschino liqueur, water, sugar, gelatin, lemon juice, and egg whites.

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

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Maraschino Jelly

Ingredients

Directions

Make the jelly

  1. In a saucepan, combine all ingredients except the Maraschino liqueur and bring to a boil while whisking.

  2. Simmer gently for a few minutes, then strain the mixture.

  3. Add the Maraschino liqueur and let it cool slightly.

Set

  1. Pour the mixture into a wet mold.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

What each ingredient does

Maraschino liqueur
Adds the main aroma and flavour to the clear jelly.
Leaf gelatine
Provides the gel structure that lets the jelly set firm.
Eggs
Whites and shells collect cloudy particles, so the strained jelly comes out clear.
Lemon juice
Adds acidity that brightens the flavour and balances the sugar.
Loaf sugar
Sweetens the jelly and adds body to the liquid.

The step that matters

Simmer gently, then strain. Boiling hard breaks up the egg whites into fine particles that cloud the jelly and can stop it clearing. Gentle simmering lets the whites rise with impurities, so straining through a cloth leaves a clear result.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes