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To Preserve Apples for India

A method of preserving apples by boiling them in a sugar syrup and sealing them in bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Preserve Apples for India

Ingredients

Directions

Prepare the apples

  1. Cut the apples in halves or quarters and remove the cores.

  2. Peel the apples smoothly and place them immediately in bottles.

Fill and seal

  1. Prepare a syrup with 24 degrees of sugar and fill each bottle with it as soon as the fruit is added.

  2. Cork the bottles and tie them down.

Cook

  1. Boil for 25 minutes.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Firm apples
Their dense flesh holds its shape and texture through the long heating in the bottles.
Sugar
Sweetens the syrup that surrounds the fruit and flavours it as it cooks.

The step that matters

Peel smoothly and place the apples in bottles immediately. Cut and peeled apple flesh is exposed to air, and it oxidises and browns quickly. Moving the fruit straight into syrup-filled bottles limits that browning and keeps the apples pale and neat.

“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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