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Dessert

Fbune Almond Filling

A sweet almond and prune filling made with cream, sugar, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fbune Almond Filling

Ingredients

Directions

  1. In a bowl, combine the white mountain cream, prunes, and chopped almonds.

  2. In a separate bowl, mix boiling water with confectioners' sugar until it reaches a spreadable consistency.

  3. Add flavoring to the frosting mixture.

  4. Optionally, substitute fresh fruit juice for boiling water in the frosting.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Almond + sugartop 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

White mountain cream
Provides the rich, moist body that holds the filling together.
Prunes
Add natural sweetness and a soft, moist texture to the filling.
Blanched almonds
Add crunch and nutty flavor that contrast with the soft filling.
Confectioners' sugar
Dissolves into the boiling water to form a smooth, spreadable frosting with sweetness.

The step that matters

Adding boiling water to the confectioners' sugar. Too little liquid leaves the frosting stiff and lumpy, while too much makes it runny. Adding the water gradually and stirring until smooth gives an even, spreadable texture.

Swap the almond

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

  1. Almondthe original
  2. Pistachiofits about as well
  3. Chestnutfits about as well
  4. Hazelnutfits less well

Fit is the average pairing score against cream, sugar. 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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