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Salad

Tomato Jelly Salad

A chilled tomato jelly served on lettuce leaves, made with gelatin, tomatoes, celery leaves, cloves, pepper berries, bay leaf, sugar, onion, salt, lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Tomato Jelly Salad

Ingredients

Directions

Prepare

  1. Soften the gelatin in cold water.

Make the stock

  1. Cook the dried celery leaves, cloves, tomatoes, pepper berries, bay leaf, sugar, onion, and salt in a pot for 20 minutes to create 2 cups of stock, then add the lemon juice.

  2. Press the mixture through a strainer.

Set the jelly

  1. Pour the strained mixture over the softened gelatin.

  2. Stir until dissolved.

  3. Strain the mixture again through a coarse strainer into moistened custard cups.

  4. Chill the custard cups until set.

Serve

  1. Unmould the jelly onto lettuce leaves.

  2. Stick a clove in each mould.

  3. Serve with mayonnaise or boiled dressing.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Celery + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,467 recipes

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

  3. Celery + tomatotop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Clove + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Celery + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 jelly as it cools.
Tomatoes
Provide the main flavour and the liquid base of the stock.
Lemon juice
Adds acidity that brightens the tomato flavour.
Dried celery leaves
Add a savoury, herbal aroma to the stock.

The step that matters

Stir until the gelatin is fully dissolved. Undissolved gelatin leaves specks and weak patches, so the jelly may not set evenly or hold its shape when unmoulded.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (celery, clove, tomato, pepper, sugar, lemon):

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Okrabetter flavor fit
  4. Onionthe original

Fit is the average pairing score against celery, clove, tomato, pepper, sugar, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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