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Fruit Bonbons

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Fruit Bonbons

Ingredients

Directions

  1. Mrs. John E. Brown.

  2. j\lix an equal quantity of chopped walnuts, dates and figs, and make into bonbons with jelly. Dip in melted chocolate.

  3. CANDIES. 255

  4. FUDGK. NO. 1.

  5. Mrs. Lizzie Ward.

  6. ■1 cups brown .suj^ar, 1 cup cream or milk, butter size of an egg, 1 pound English walnuts.

  7. Boil sugar and cream until the syrup threads ; then add the nuts and 1 teaspoon vanilla. Take off the stove and stir until white. Pour into greased platter and mark into squares.

  8. FUDGE. NO. 2.

  9. Miss Margaret Corbett.

  10. Put in a saucepan 1 cup each of white and brown sugar, ^ cup milk, I cup molasses and as much melted butter; boil about 3 minutes stirring constantly. Add 2 squares grated chocolate and cook five minutes longer, still stirring. Take the kettle off, add 1| teaspoons vanilla, and beat until creamy. Pour into a but- tered pan and when cool mark into squares. Any kind of nuts may be added when taking from the fire, chopped figs, candied fruits, etc.

Nutrition, whole recipe (rough)

244Calories
2 gProtein
17 gFat
18 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Cream1 tbsp (15ml) heavy51
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Walnut + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together2,730 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Walnut + chocolatetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,548 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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

Swap the walnut

How well each one fits the dish's main ingredients (cream, vanilla, chocolate):

  1. Hazelnutfits better
  2. Almondfits better
  3. Chestnutfits better
  4. Walnutthe original

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

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