Name: Quince Honey
Ingredients: 2 cups boiling- water add 5 pounds fine granulated sugar; 5 pounds fine granulated sugar; 5 large quinces

Quince Honey

A sweet syrup made by simmering grated quince in sugar and water.

From an old cookbook · modernised transcription

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients

Why it works: Sugar and quince are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,444 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Quince Honey

Ingredients

2 cups boiling- water add 5 pounds fine granulated sugar
5 pounds fine granulated sugar
5 large quinces

Directions

Prepare

Wipe, pare, and grate 5 large quinces.

Make the syrup

To 2 cups boiling water add 5 pounds fine granulated sugar, place on range, and stir until sugar is dissolved.

Cook and set

Add quince pulp and bring to the boiling point.
Let simmer 15 minutes.
Turn into glasses, cool, and cover.
When cold it should be about the color and consistency of honey.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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.

Sugar + quincetop 21% of all pairs

Smell alikemoderate

Cooked together1,444 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

Quinces: Provide the fruit pulp and natural pectin that give the honey its body and set.
Fine granulated sugar: Provides sweetness and, at this high ratio, thickens the syrup as it cools.

“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.