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Dessert

Wine Jelly

Wine Jelly is a gelatin dessert made with wine, sugar, orange and lemon zest, coriander, egg white, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Wine Jelly

Ingredients

Directions

  1. Soak the water, sugar, gelatine, orange juice and rind, lemon juice and rind, and coriander seeds in a saucepan until the gelatine softens.

  2. Whisk the egg white and shell together, then add to the saucepan.

  3. Whisk over heat until boiling, then simmer gently for about 10 minutes.

  4. Strain the mixture until clear.

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. Lemon + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Orange + coriandertop 7% of all pairs
    Smell alikestrong
    Cooked together674 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Wine + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Egg white and shell
Clarifies the liquid, as the egg white and shell collect impurities that are then strained out.
Leaf gelatine
Sets the liquid into a firm jelly as it cools.
Loaf sugar
Adds sweetness and body to the jelly.
Wine
Gives the jelly its main flavour and aroma.

The step that matters

Whisk over heat until boiling, then simmer gently. The egg white must be whisked in as the liquid heats so it can coagulate and trap impurities as it rises. Once boiling, the mixture should only simmer gently, since vigorous boiling would break up the raft and cloud the jelly.

Swap the coriander

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

  1. Cinnamonfits better
  2. Rosemaryfits better
  3. Thymefits better
  4. Corianderthe original

Fit is the average pairing score against wine, sugar, orange, lemon, 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.

More wine jelly recipes

Port 43Arrowroot 13Constantia 6Madeira 6Apricot 3Lemon 3 See all 239 →

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