Name: Fbesebved Pineapple
Ingredients: one pound of fruit; eight pounds of hard pears; seven pounds granulated sugar; one half pound of crystallized ginger; a pound of granulated sugar to one pound of fruit; three quarters of a pound of granulated sugar to one pound of fruit; four digitized by google 108 harvest ftsttval lemons boiled until tender; ginger

Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fbesebved Pineapple

Ingredients

one pound of fruit
eight pounds of hard pears
seven pounds granulated sugar
one half pound of crystallized ginger
a pound of granulated sugar to one pound of fruit
three quarters of a pound of granulated sugar to one pound of fruit
four digitized by google 108 harvest ftsttval lemons boiled until tender
ginger

Directions

Prepare the fruit

Grate, chop or shred the pineapple with a fork.
Peel and quarter eight pounds of hard pears. Cut into very small pieces.
Boil lemons until tender, or until a fork will pierce them. Remove from water, seed, and chop finely.

Make the marmalade

Weigh three quarters of a pound of granulated sugar to one pound of fruit and boil for twenty minutes.
Add seven pounds of granulated sugar to the pears.
Add one half pound of crystallized ginger.
Boil all together for two hours. It is like marmalade.

Nutrition, whole recipe (rough)

164Calories

1 gProtein

0 gFat

44 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Pear	1 medium (178g)	101
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Ginger	1 tsp grated fresh (2g)	2
Fruit	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.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. 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.

Ginger + lemontop 5% of all pairs

Smell alikestrong

Cooked together5,154 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Pear + gingertop 7% of all pairs

Smell alikemoderate

Cooked together452 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Pear + lemontop 13% of all pairs

Smell alikemoderate

Cooked together942 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Sugar + gingertop 17% of all pairs

Smell alikelow

Cooked together14,054 recipes

Shared aroma: 1-penten-3-one (fish, pungent).
Pear + sugartop 17% of all pairs

Smell alikelow

Cooked together2,079 recipes

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

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pineapple (in the method): Provides the main fruit flavour and body once its pieces break down into the marmalade.
Hard pears: Supply bulk and body, with pectin-rich pieces that help the marmalade thicken as it cooks.
Granulated sugar: Sweetens the marmalade and, with long boiling, helps it thicken to a spreadable set.
Lemons: Add acidity and pectin, which help the marmalade set and balance the sweetness.
Crystallized ginger: Adds sweetness and a warm, spicy aroma that flavours the marmalade.

The step that matters

Long boil of the fruit and sugar. The mixture must cook long enough for sugar and fruit pectin to concentrate and set. Undercooked marmalade stays runny, while overcooking can scorch the sugar and darken the flavour. Stir steadily during the two-hour boil.

Swap the pear

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

Orangefits better
Limefits better
Mangofits about as well
Pearthe original

Fit is the average pairing score against sugar, ginger, lemon. 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.

Lemon Cake228 recipes

Ginger Cookies213 recipes

Lemon Ice147 recipes

Lemon Sherbet103 recipes

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Fbesebved Pineapple