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Red and White Currants in Clusters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Red currant and white currant share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Red and White Currants in Clusters

Ingredients

Directions

  1. Gather red and white currants separately, selecting the best clusters.

  2. Place the currants in bottles, packing them lightly to fill spaces.

  3. Seal the bottles and place them in a water bath.

  4. Heat the water bath until it begins to boil, then quickly remove it from the heat.

  5. After 15 minutes, release the water from the water bath.

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. Red currant + white curranttop 8% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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