Skip to main content
Dessert

Fop Using with Cold Meats

A chilled tomato gelatin dessert served in egg cups, garnished with lettuce leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fop Using with Cold Meats

six egg cups

Ingredients

Directions

Prepare the tomato base

  1. Remove the skins from the tomatoes and stew them with the onion and seasoning for 15 minutes.

  2. Rub the mixture carefully through a sieve.

Set the gelatine

  1. Dissolve the gelatine in ½ cup of almost boiling water and mix it with the tomato puree.

  2. Return the mixture to the saucepan, stirring carefully over low heat for 1-2 minutes without boiling.

  3. Pour into six wetted egg cups and let set.

Serve

  1. Once set, turn onto a glass dish and arrange with small lettuce leaves.

  2. Optionally, pour mayonnaise sauce over the top.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,474 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Red tomatoes
Provide the main body and flavour of the set puree.
Gelatine
Sets the tomato puree into a firm, sliceable shape as it cools.

The step that matters

Heating the gelatine mixture without boiling. Gelatine loses its setting power if it boils, so the mixture should be warmed gently and only stirred until just heated through.

Swap the onion

How well each one fits the dish's main ingredients (tomato, pepper, clove):

  1. Capsicumfits better
  2. Carrotfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, clove. 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.

More tomato gelatin recipes

Salad 16 See all 11 →

You might also like

Clove CakeClove Cake53 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes