Name: Quince Juice, Fermented and Plain
Ingredients: Peeled and cored quinces; Water; 28° syrup (sugar syrup); Second grade quinces; Quince peels; Quince pits; Albumen

Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Quince Juice, Fermented and Plain

Ingredients

Directions

The book gives no oven temperature. The 240°F (115°C) in the steps was added when the recipe was transcribed, as a starting point.

Boil peeled and cored quinces in water until soft.
Drain the juice and treat it like apple juice.
Canned quarters should be covered with 28° syrup and processed for 15 minutes at 240°F (115°C) for gallons or 23 minutes for double gallons.
For ordinary juice, boil cut-up second grade quinces and add any peels.
Use the pulp for jams.
For fermented juice, grate the quinces and separate the pits.
Press the juice and allow it to ferment for 3 to 4 days.
Clarify the juice hot using the albumen process.
Bottle the hot juice in stone jars like apple juice.

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.

Syrup + sugartop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Quince + sugartop 21% of all pairs

Smell alikemoderate

Cooked together1,444 recipes

Shared aroma: 1-penten-3-one (fish, pungent).
Quince + syruptop 22% of all pairs

Smell alikelow

Cooked together80 recipes

Shared aroma: ethanol (alcoholic, ethereal).