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Almond Carrots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Almond and angelica match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 135 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Almond Carrots

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Form the almond paste into small carrot shapes.

  2. Insert a small piece of wood into the end of each carrot.

  3. Tie a piece of thread to each stick and hang them to dry overnight.

  4. Bake in a moderate oven at 350°F (175°C).

  5. Dip the baked carrots into Glace Icing colored with vegetable extracts and hang them to dry.

  6. Remove the small sticks and replace them with slips of angelica for the stems, securing them with Royal Icing.

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. Almond + angelicatop 6% of all pairs
    Smell alikestrong
    Cooked together135 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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