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For Goose and Pork

A boiled apple side dish sweetened with sugar, served with goose and pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

For Goose and Pork

Ingredients

Directions

Prepare the apples

  1. Peel, core, and quarter the apples.

Make the syrup

  1. In a saucepan, combine sugar and water to make a syrup.

  2. Bring the syrup to a boil, skimming off any scum.

Cook and serve

  1. Add the apples, cover, and boil until tender.

  2. Serve the apples in quarters or mash them with a potato ricer.

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 + 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

Tart apples
Provide the main body and tartness that balances the rich meat.
Sugar
Sweetens the apples and helps them hold a syrupy consistency as they cook.

The step that matters

Add the apples, cover, and boil until tender. Boiling the apples in syrup softens them evenly while the covered pan traps steam. Boiling too hard can break the quarters apart before they are tender, so check them as they cook.

“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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