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Tartlets, Pasties, Patties, and Puffs

A clear jelly made from greengage plums or bullaees and lump sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Tartlets, Pasties, Patties, and Puffs

Ingredients

Directions

Prepare

  1. Wash the greengage plums or bullaees.

Make the jelly

  1. Combine the plums and lump sugar in a pot.

  2. Gently boil the mixture until it becomes a clear jelly.

Pour and cool

  1. Pour the jelly into small pots and let it cool.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 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

Greengage plums
Provide pectin and acid that help the jelly set and add tartness.
Lump sugar
Sweetens the jelly and, with pectin and acid, helps it gel.

The step that matters

Gently boil until clear jelly. Boiling concentrates the sugar and lets the pectin and acid form a gel. Boiling too hard or too long can darken the color and dull the flavor, while stopping too early leaves the jelly runny.

“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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