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Camphor Julep

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Camphor and brandy work together. They rank in the top 14% of all ingredient pairs, and 31 recipes mention both. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

The recipe

Ingredients

Directions

  1. Grind the camphor with sugar.

  2. Moisten the mixture with brandy.

  3. Pour boiling water over the mixture and stir well.

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 aroma chemistry they share, and how many recipes mention both.

  1. Camphor + brandytop 14% of all pairs
    Aroma overlaplow
    Mentioned together31 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Sugar + brandytop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together11,939 recipes

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

  3. Camphor + sugartop 28% of all pairs
    Aroma overlaplow
    Mentioned together71 recipes

    Shared aroma: hexanal (grass, green).

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

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