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Strawberry , Raspberry , or Pine-apple

A simple fruit syrup made by mashing fruit, heating the juice, and dissolving sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry , Raspberry , or Pine-apple

Ingredients

Directions

  1. Mash the fresh fruit and express the juice.

  2. Heat the juice to 180°F (82°C) and strain or filter it.

  3. Add 3½ pounds of granulated sugar to the juice and stir until dissolved.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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

Fresh fruit
Supplies the flavor and the juice that forms the base of the syrup.
Granulated sugar
Provides sweetness and body, and helps the syrup keep by binding water.

The step that matters

Heating the juice to 180°F (82°C). Heating the juice to this temperature helps reduce microbial activity before the syrup is made, which supports keeping quality. Straining afterward removes solids that could cloud the syrup or spoil it sooner.

“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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