Name: Apple Water
Ingredients: 3 large pippin apples; 1 pint boiling water; sugar to taste; toast (optional)

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Water

Ingredients

3 large pippin apples
1 pint boiling water
sugar to taste
toast (optional)

Directions

Prepare

Slice the apples.
Pour boiling water over the sliced apples.
Let the mixture cool in a cool place.

Strain and serve

Once cold, strain off the water.
Sweeten the strained water to taste.
Add toast if desired.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Apple + sugartop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Pippin apples: Supply the main flavour and aroma that the water takes on.
Boiling water: Acts as the liquid that draws flavour out of the sliced apples.
Sugar: Adds sweetness to balance the tartness of the apples.

“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.