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Fruit Tarts or Pies

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

Fruit Tarts or Pies

Ingredients

Directions

  1. Stew the acid fruits before using them in the pie.

  2. Mix ½ pound of sugar with the stewed fruit.

  3. Fill the pie dish with the fruit, mounding it high in the center.

  4. Bake the pie until the crust is nearly done.

  5. Whisk egg whites with sugar to make icing and spread it over the crust.

  6. Return the pie to the oven to finish baking.

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 + eggtop 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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