Dessert

Conservation of Loganberries

Name: Conservation of Loganberries
Ingredients: 1 cup of sugar to 1 of juice; six quarts is a convenient size; three quarts of juice add one quart; 3 quarts of fresh berries in an earthen bowl; 1 quart of nice vinegar; 3 quarts of fresh berries; one pint sugar; one cup of sugar to one of juice; a pound of sugar; one holding four to six quarts is a convenient size; one quart; three parts of water to one of juice; three parts water; 3 tablespoon- fuls of the shrub to a glass of water; vinegar

A jelly made from loganberries, sugar, and vinegar, boiled and strained.

From an old cookbook · modernised transcription

By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 15 ingredients

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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Conservation of Loganberries

Ingredients

Directions

Make the juice

Add a cup of water to two quarts of berries, set over the fire, and mash if you have no fruit press.
Strain through the jelly bag.

Make the jelly

Add 1 cup of sugar to 1 of juice.
Return to the fire, boil 20 minutes.
Turn into glasses.

Nutrition, whole recipe (rough)

52Calories

0 gProtein

0 gFat

13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Vinegar	1 tbsp (15ml) distilled	3
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.

By Chapel, Inie Gage, Mrs. [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 + vinegartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 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

Loganberries (in the method): Provide the flavour and the pectin-rich juice that sets the jelly.
Sugar: Adds sweetness and helps the juice set into a firm jelly when boiled.

“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.