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Dessert

Almond Creams

A sweet almond confection made by boiling sugar and water, stirring in almonds, molding, and cutting into squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Almond Creams

Ingredients

Directions

Make the almond mixture

  1. Boil sugar and water until it reaches a cream consistency.

  2. Stir in the chopped almonds.

Set and cut

  1. Mold the mixture and let it set.

  2. Cut into squares or bars.

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. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 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

Sugar
Sweetens the mixture and, once boiled to a cream consistency, sets into a firm, soft confection.
Almonds
Add nutty flavor and body, giving the creams their texture as they are stirred into the cooked syrup.

The step that matters

Boiling the sugar and water to a cream consistency. Sugar syrup must reach the right concentration to set firm but stay tender. Too little boiling leaves the creams soft and sticky, while overcooking makes them hard and brittle once cooled.

“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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