Why it works: Sugar and crab work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry hexanal, which smells grass, green. The science ↓
Stbop De Vebjus
Ingredients
Directions
Make the syrup
Take two pounds of brown sugar and put it on the fire with half a pint of water; let it boil and skim clear.
Let it boil to the petite plume, then add some crab apples prepared as follows: take two pounds of crab apples, pound them, and strain the juice through a tamis; let it stand and pour it off from the sediment.
Finish and bottle
Mix the juice with the syrup, and boil together to a proper consistency; then bottle.
Nutrition, whole recipe (rough)
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 |
|---|---|---|
| Crab | 100g cooked | 97 |
| 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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Sugar + crabtop 19% of all pairsSmell alikemoderateCooked together407 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brown sugar
- Provides the sweetness and forms the body of the candy as the syrup thickens on boiling.
- Crab apples
- Add tart flavour and acidity, and their natural pectin helps the candy set.
The step that matters
Boiling to the proper consistency. The candy sets according to how much water has boiled off and how concentrated the sugar becomes. Stopping too early leaves it soft and sticky, while boiling too long makes it hard or grainy. Judge the stage carefully before bottling.
“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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