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Dessert

Chebbt,. FLtTM, or Gooseberry Fib

A double-crust pie filled with whole cherries, plums, or gooseberries and sugar, baked in a deep dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and plum 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 ↓

Chebbt,. FLtTM, or Gooseberry Fib

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare

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

  2. Line the sides of a deep dish with pastry.

  3. Cover the bottom with ½ cup sugar.

  4. Add whole cherries, plums, or gooseberries.

  5. Sprinkle more sugar on top.

Assemble and bake

  1. Cover with a lid of puff pastry and seal the edges with cold water.

  2. Notch the edge and center.

  3. Bake.

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. Sugar + plumtop 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

Pastry
Forms the crust that holds the filling and bakes to a crisp, golden shell.
Sugar
Sweetens the fruit and draws out juice, helping the filling become syrupy.
Cherries, plums, or gooseberries
Supply the fruit filling, providing the main flavour, juiciness and acidity.

The step that matters

Seal the edges with cold water. A tight seal keeps juices from leaking and burning in the oven. Cold water keeps the pastry firm so the edges bond without becoming sticky or tough.

“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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