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Dessert

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

  1. Simmer the rice, sago, pearl barley, hartshorn shavings, and eringo root in 3 pints of water until reduced to 1 pint.

  2. Strain the mixture.

  3. Dissolve a spoonful of the jelly in broth, wine, or milk.

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
Thickens the liquid as its starch swells and softens during simmering.
Sago
Adds starch that thickens the liquid and helps it set into a jelly.
Pearl barley
Releases starch during simmering, adding body to the jelly.
Hartshorn shavings
Contains gelatine-forming material that helps the liquid gel as it cools.

The step that matters

Simmer until reduced to 1 pint. Simmering long enough concentrates the liquid and lets the starches and gelling ingredients release fully. Too little reduction leaves a weak, runny jelly that will not set firmly.

“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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