Skip to main content
Main

Boiled Apples— Spiced

A dish of boiled apples simmered with sugar, vinegar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Boiled Apples— Spiced

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Wipe the apples clean and place them in a large pot.

  2. Add enough water to cover the apples halfway.

Cook

  1. Stir in the sugar, vinegar, and ground cinnamon.

  2. Cover the pot and simmer over low heat until the apples are soft.

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. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Apple + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,884 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Cooking apples
Form the main body of the dish, softening into tender pieces as they simmer.
Sugar
Adds sweetness and, as it dissolves, helps form a syrupy liquid around the apples.
Vinegar
Adds acidity that brightens the flavour and helps the apples keep their shape.
Ground cinnamon
Adds warm, sweet aroma that flavours the apples as they cook.

The step that matters

Simmer over low heat until soft. Low, covered simmering lets the apples soften evenly while the sugar and juices are less likely to scorch on the base of the pot. Too much heat can break the apples down into mush before their centres are tender.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Figfits about as well
  4. Applethe original

Fit is the average pairing score against sugar, vinegar, cinnamon. 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.

More boiled apples recipes

Spiced 3 See all 13 →

You might also like

Apple SoupApple Soup33 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes