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Raspberries, Whole, Wet

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and apple work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 742 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raspberries, Whole, Wet

Ingredients

Directions

  1. Prick large, dry raspberries with a large pin and cover the bottom of a sieve with them.

  2. In a preserving pan, boil the syrup for 10 minutes.

  3. Add the raspberries to the syrup and let them boil, skimming off any foam with white brown paper.

  4. Boil for 10 to 12 times, ensuring the pots are completely dry before adding the raspberries.

  5. The next day, cover the raspberries with apple jelly and let them sit in the pots for two days before sealing.

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. Syrup + appletop 22% of all pairs
    Smell alikelow
    Cooked together742 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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