Name: Coddled Apples
Ingredients: 4 apples, peeled and cored; 1 quart water; 1 pint sugar

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Coddled Apples

Ingredients

4 apples, peeled and cored
1 quart water
1 pint sugar

Directions

Peel and core the apples using an apple corer.
In a pot, combine the water and sugar, and bring to a boil.
Add the apples to the boiling mixture and cook until tender.

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.

Apple + sugartop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apples: Provide the main fruit body that softens into a tender, cooked texture during simmering.
Sugar: Adds sweetness and helps flavor the cooking syrup that the apples soak up.

“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.