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Dessert

Quince Uabmalade

A preserve made by boiling quinces with sugar, mashing, straining, and storing in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Quince and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,444 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Quince Uabmalade

Ingredients

Directions

Prepare

  1. Boil quinces until soft, then mash them with a spoon.

Make the marmalade

  1. For every pound of quinces, add a pound of sugar and boil together until well softened.

  2. Strain the mixture through a fine sieve.

Store

  1. Store the quince marmalade in small jars.

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. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 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

Quinces
Their pectin and natural acidity help the marmalade thicken and set as it cooks.
Sugar
Sweetens the fruit and, with boiling, helps the mixture thicken into a spreadable preserve.

The step that matters

Boiling until well softened. Quinces are firm and high in pectin, so they must cook fully soft before straining. Under-cooked fruit stays grainy and may not set properly.

“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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