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Apricots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricots

Ingredients

Directions

  1. Gather apricots before their stones harden.

  2. Place them in a pan with cold spring water and plenty of vine leaves.

  3. Heat over a low fire until they turn yellow.

  4. Remove and rub with a flannel and salt to remove lint.

  5. Return them to the pan with the same water and leaves.

  6. Cover and keep at a distance from the fire until they turn light green.

  7. Pick out any bad or broken apricots.

  8. Boil the best apricots gently in a thin syrup two or three times, allowing them to cool completely between boils.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 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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