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Apricot Chips, Dried

A dried snack made from apricot chips sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot Chips, Dried

Ingredients

Directions

Prepare

  1. Warm the apricot chips over the fire.

  2. Drain all the syrup from them.

  3. Cut the chips to your desired size.

Dry

  1. Place them on a sieve.

  2. Dust sugar over the chips using a bag.

  3. Place the sieve in the stove.

  4. Let the chips dry for two days, changing the sieves once to prevent sticking.

Store

  1. Store the chips in boxes.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricot chips
The dried fruit that forms the finished chips, giving the main flavour and chewy texture.
Sugar
Adds sweetness and a light sugary coating on the surface of the chips.

The step that matters

Let the chips dry for two days, changing the sieves once. Fruit pieces release sugars as they dry, and those sticky surfaces can bond to the sieve. Changing to a clean sieve partway through prevents sticking and lets the pieces dry evenly.

“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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