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Drink

Beteeage of Figs Axd Apples

A simple juice made by boiling figs and apples, then straining the liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Fig and apple match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 238 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Beteeage of Figs Axd Apples

Ingredients

Directions

Prepare

  1. Open the figs and cut the apples into pieces.

  2. Add the figs and apples to the boiling water.

  3. Boil for 20 minutes, including the apple seeds and skins.

Strain and serve

  1. Cool slightly in a basin and strain through a sieve.

  2. Serve the beverage and enjoy the drained figs.

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.

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. Fig + appletop 4% of all pairs
    Smell alikestrong
    Cooked together238 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

Figs
Give the juice its sweetness and a rich, fruity flavour as they simmer.
Apples
Add body and fruity aroma to the liquid as they cook down in the water.

The step that matters

Boil for 20 minutes, including the apple seeds and skins. Boiling extracts flavour and colour from the fruit into the water. Apple seeds contain compounds that can release bitter notes when cooked, so the long boil is a point where the flavour can turn harsh.

“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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