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To Crystalize Fruit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Crystalize Fruit

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Pick the finest fruit, leaving in the stones.

  2. Beat the egg whites to a stiff froth.

  3. Dip the fruit in the beaten egg with stems upward, then drain.

  4. Rebeat the egg mixture that drips off.

  5. Dip each piece of fruit into finely powdered sugar.

  6. Cover a pan with fine paper and place the fruit on it.

  7. Set the pan in a cool oven until the icing firms.

  8. Pile the fruit on a dish and place it in a cold area.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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