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Dessert

Raspberry Flummery

A sweetened raspberry jelly made with vinegar, isinglass, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Flummery

Ingredients

Directions

Make the raspberry base

  1. Mix white wine vinegar and raspberries in a pot.

  2. Boil for 3-4 minutes, stirring constantly.

  3. Strain the mixture through a fine sieve.

Add the isinglass and set

  1. Dissolve isinglass in water.

  2. Mix the dissolved isinglass with powdered sugar and add to the strained raspberries. Stir well.

  3. Boil the mixture again.

  4. Strain it through a piece of muslin.

  5. Pour the mixture into a mold and let it cool.

  6. Turn it out when set.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

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

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 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

Raspberries
Provide the main flavour, colour and fruit body of the dessert.
Isinglass
Gelatine-like setting agent that firms the mixture as it cools into a molded shape.
Powdered sugar
Adds sweetness and balances the sharpness of the vinegar and raspberries.
White wine vinegar
Adds acidity that brightens the raspberry flavour.

The step that matters

Boil the mixture again. Isinglass must be fully dissolved and evenly mixed before the second boil, since it only sets properly when distributed through the liquid. Boiling again keeps it dissolved, and straining through muslin removes particles so the final set is smooth and clear.

“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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