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Mussel Plum Cheese and Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Mussel Plum Cheese and Jelly

Ingredients

Directions

  1. Fill large stone jars with ripe, dry plums and place them in a warm oven overnight, or boil them gently in water until tender.

  2. Strain the juice through a jelly bag, weigh it, and boil rapidly for 25 minutes.

  3. Add 3 lbs of sugar to the juice, stir until dissolved, and boil for another 10 minutes, removing any scum.

  4. Pour the jelly into small molds or pans and let it set.

  5. For the cheese, skin and stone the plums, then boil them for 1 hour and 15 minutes over a brisk fire, stirring constantly.

  6. Add 1 lb of powdered sugar to the boiled plums and cook for another 30 minutes, then press into shallow pans to set.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 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

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