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Nut Marmalade

A marmalade made from rhubarb, almonds, lemons, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rhubarb and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 117 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Nut Marmalade

Ingredients

Directions

Prepare

  1. Chop the almonds and lemons finely.

Make the marmalade

  1. Combine the chopped almonds, lemons, rhubarb (unpeeled), sugar, and water in a pot.

  2. Boil the mixture for 1 hour and 15 minutes.

Jar and seal

  1. Pour into jelly glasses and cover with paraffin.

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. Rhubarb + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together117 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Rhubarb + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together546 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rhubarb
Provides the bulk of the fruit and its tart flavour, balancing the sugar.
White sugar
Sweetens the marmalade and helps it thicken and set as it cooks.
Almonds
Add nutty body and texture to the marmalade.
Lemons
Add acidity and aroma that brighten the sweet fruit.

The step that matters

Boil the mixture for 1 hour and 15 minutes. Long boiling with sugar drives off water and concentrates the pectin and acid so the marmalade thickens and sets. Too short a boil leaves it runny and prone to spoiling.

Swap the lemon

How well each one fits the dish's main ingredients (rhubarb, sugar, almond):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against rhubarb, sugar, almond. Candidates are from the same food group and used in at least 100 recipes.

“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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