Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Grape Dessert
Ingredients
Directions
Combine two cups grape juice, one cup water, one cup sugar, and a scant teaspoon of cinnamon.
Thicken with two tablespoons of cornstarch.
Cool, then serve with cream or milk.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grape juice
- Provides the main liquid and fruity flavor of the pudding.
- Sugar
- Adds sweetness and helps give the pudding its body.
- Cornstarch
- Thickens the liquid into a smooth, set pudding as it heats.
The step that matters
Thicken with cornstarch. Cornstarch must be fully dispersed in liquid, ideally mixed with a little cold liquid first, to avoid lumps. It only thickens once the mixture is heated enough for its starch granules to swell, so a runny result usually means it was not heated long enough.
“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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