Skip to main content

Macedoine of Fruit

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

Why it works: Wine and pear work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 223 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Macedoine of Fruit

Ingredients

Directions

  1. Prepare wine jelly according to package instructions and let it cool slightly.

  2. Layer the assorted fruits in a mold, starting with a layer of jelly.

  3. Fill the mold with alternating layers of jelly and fruit before the jelly is fully set.

  4. Place the filled mold in a mixture of salt and ice, covering it tightly.

  5. Let it freeze for several hours until solid.

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. Wine + peartop 13% of all pairs
    Smell alikemoderate
    Cooked together223 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes