Skip to main content

Canned Cherries

From an old cookbook · modernised transcription
Jump to recipe ↓
Canned Cherries

Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Cherries

Ingredients

Directions

  1. Wash and remove the stems from the cherries.

  2. Tie the cherries in a piece of butter muslin.

  3. Dip the muslin bag into boiling water for 15 seconds.

  4. Pack the cherries into clean jars.

  5. Fill the jars with syrup.

  6. Sterilize the jars for five minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

You might also like