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Canned Pineapples

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pineapple and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Pineapples

Ingredients

Directions

  1. Select ripe, sound pineapples for slicing. Use the next best for spears and chunks.

  2. Square off the butt and top of the pineapples.

  3. Peel the pineapples using a peeling machine, removing the rough skin and eyes.

  4. Use the first parings to make juice for syrup.

  5. Core the pineapples and then size and slice them.

  6. Blanch pineapples in boiling water for 10 to 15 minutes if packed in syrup above 20 degrees.

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. Pineapple + syruptop 19% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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