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Dessert

Eosolios in the Form of French Beans

A sweet dessert molded into French bean shapes, flavored with sugar, green coloring, and white liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beans and spinach match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 365 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Eosolios in the Form of French Beans

Ingredients

Directions

Prepare the molds

  1. Use small French beans with the stalk left on short or plaster imitations to imprint shapes in smooth layers of starch powder.

Make and set the filling

  1. Boil sugar to the ball degree and dilute with spinach greening or vegetable color, flavoring with white liqueur.

  2. Pour the mixture into the imprinted shapes and allow to set.

Serve

  1. Once set, remove from molds and serve.

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. Beans + spinachtop 2% of all pairs
    Smell alikestrong
    Cooked together365 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Beans + sugartop 26% of all pairs
    Smell alikemoderate
    Cooked together2,587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + spinachtop 32% of all pairs
    Smell alikemoderate
    Cooked together1,033 recipes

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

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

What each ingredient does

Sugar
Boiled to the ball stage, it cools into a firm, sweet shape that holds its outline.
White liqueur
Adds aroma and flavour to the sugar mixture.
Spinach greening
Colours the mixture green so it resembles French beans.

The step that matters

Boiling the sugar to the ball degree. The ball stage is a specific sugar concentration. If the sugar is under-boiled, the shapes stay soft and fail to hold their outline when set. If it is over-boiled, the sugar turns hard and brittle and may crystallise, so the cook should check the temperature closely.

Swap the spinach

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

  1. Sweet potatofits better
  2. Beetrootfits better
  3. Welsh onionfits better
  4. Spinachthe original

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

“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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