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Peach Cobbler

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and cream work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 721 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peach Cobbler

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 350°F (175°C).

  2. In a 2-inch deep pan, fill with ripe peeled peaches, gashing clingstones deeply if used.

  3. Add cold water until it rises halfway up the sides.

  4. Cover with a crust of light cream paste, rolled to twice the usual thickness.

  5. Prick the crust with a fork and cut a cross-slit in the middle.

  6. Bake for 40 to 50 minutes, until the fruit is done.

  7. Serve in the dish as soon as it cools, cutting into regular pieces.

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. Peach + creamtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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