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Preserves, &C

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

Preserves, &C

Ingredients

Directions

  1. Take ripe quinces and peel them thinly.

  2. Remove the seeds and soak them in cold water to prevent discoloration.

  3. Boil the quinces until tender.

  4. Clarify enough sugar to cover the quinces and pour it over them in a jar.

  5. After three days, boil the syrup to candy height and simmer the quinces in it for ten minutes.

  6. Return the quinces to the jar and pour the syrup over them again.

  7. Repeat this process in eight days to fully preserve the fruit.

  8. Cover the fruit with vine leaves and place a small plate on top to keep them submerged.

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

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