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Italian Confectioner

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and biscuit match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 388 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Italian Confectioner

Ingredients

Directions

  1. Roll out confectionery paste to ¼ inch thick, the size of your dish.

  2. Line a mold with pale pink almond paste.

  3. Create a pedestal of almond paste supported by baked lumps of the same paste.

  4. Ensure everything is dry and well joined, then place it in the oven.

  5. Boil syrup to fill the hollow of the mold.

  6. Model little swans in gum paste and place them in the syrup.

  7. Bake for three hours, then make a small hole to drain off the syrup.

  8. Build a rock on the pedestal using rock sugar, biscuits, and other sugar items, cementing with caramel.

  9. Finish the piece with red almond paste for molding and spun sugar for ornaments.

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. Almond + biscuittop 1% of all pairs
    Smell alikestrong
    Cooked together388 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Syrup + biscuittop 18% of all pairs
    Smell alikemoderate
    Cooked together139 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Swap the almond

How well each one fits the dish's main ingredients (syrup, sugar, biscuit):

  1. Pistachiofits about as well
  2. Almondthe original
  3. Chestnutfits about as well
  4. Hazelnutfits about as well

Fit is the average pairing score against syrup, sugar, biscuit. Candidates are from the same food group and used in at least 100 recipes.

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