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To Preserve Apricots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Preserve Apricots

Ingredients

Directions

  1. Prick the apricots and cover the bottom of a preserving pan with vine leaves.

  2. Fill the pan with apricots and cold spring water, layering more vine leaves on top.

  3. Heat over a slow fire until the apricots turn yellow, then remove and wipe them with a flannel and a little salt.

  4. Return the apricots to the same water to green them.

  5. Prepare a thin syrup and boil the apricots in it once, repeating this process for the next two days.

  6. Drain the apricots from the syrup, strengthen the syrup with sugar, and boil the apricots again in the thick syrup for preservation.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

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

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