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Calvest-foot Jelly Made of Prepared Gelatine

A lemon-flavored jelly made with gelatine, lemon rinds, sugar, wine, and orange‑flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Calvest-foot Jelly Made of Prepared Gelatine

Ingredients

Directions

Prepare

  1. Soak the gelatine in 1½ cups of cold water for 1 hour.

  2. Grate the rinds of the lemons and pour a small amount of boiling water over them, then squeeze the juice.

Make the jelly

  1. After the gelatine has steeped, add the lemon juice and pour off the water from the grated rinds.

  2. Add 1½ cups of boiling water to the mixture, stirring well.

  3. Sweeten to taste and add wine and orange-flower water as desired.

Set

  1. Pour into molds or dishes and let cool without straining or cooking.

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 + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Lemon and sugar 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

Gelatine
Sets the liquid into a firm, wobbly jelly as it cools.
Lemon juice
Adds acidity that brightens the sweetness and flavour of the jelly.
Lemon rinds
Release aromatic oils into the hot water, adding citrus fragrance.
Sugar
Sweetens the jelly and balances the lemon's acidity.

The step that matters

Soak the gelatine fully before adding hot water. Gelatine must hydrate in cold water so its strands swell and dissolve evenly in the hot liquid. Skipping or shortening the soak can leave lumps or weaken the set.

“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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