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Dessert

Lime Jelly

A clear lime-flavored gelatin dessert made with lime juice, water, gelatin, sugar, and optional food coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lime and sugar are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,332 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Lime Jelly

Ingredients

Directions

Make the jelly

  1. In a saucepan, combine lime juice and water.

  2. Sprinkle gelatine over the mixture and let it sit for a few minutes.

  3. Heat gently until the gelatine dissolves.

  4. Stir in sugar until fully dissolved.

  5. If using, add food coloring and mix well.

  6. Pour the mixture through a fine strainer into a mold.

Set

  1. Refrigerate until 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. Lime + sugartop 29% of all pairs
    Smell alikelow
    Cooked together3,332 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Gelatine
Forms the gel that gives the jelly its set and wobbly texture.
Sugar
Adds sweetness and balances the tartness of the lime juice.
Lime juice
Provides the main lime flavour and acidity.

The step that matters

Heat gently until the gelatine dissolves. Gelatine needs gentle heat to dissolve fully. Boiling can weaken its setting power and leave the jelly soft, while undissolved granules leave a grainy texture.

“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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