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Wild Cherry Extract

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Wild Cherry Extract

Ingredients

Directions

  1. Mix the sugar and wild cherry bark thoroughly.

  2. Add the glycerine and mix well.

  3. Add enough water to moisten the cherry bark and let the mixture macerate for 48 hours.

  4. Pack the bark in a percolator and pour enough water over it to make a gallon of extract.

  5. Pass the water through the bark three times.

  6. If the extract is cloudy after the third pass, bring it to a boil.

  7. Once cooled to about 150°F (65°C), filter the extract through a flannel filter.

  8. For long-term storage, preserve with 1 tablespoon of benzoate or 1 pint of alcohol per gallon of extract.

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. Cherry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together2,598 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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