Skip to main content

Bottled Mirabelle Plums

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Plum and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bottled Mirabelle Plums

Ingredients

Directions

  1. Select fine mirabelle plums, preferably from Metz, and ensure they are not too ripe.

  2. Prick the plums and drop them into boiling water for a few minutes.

  3. Remove the plums with a skimmer and transfer them to cold water.

  4. Strain the plums and place them into bottles.

  5. Add syrup to the bottles and seal them as you would with other fruits.

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. Plum + syruptop 22% of all pairs
    Smell alikelow
    Cooked together143 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

Oranges in SyrupOranges in Syrup9 recipesMixed Fruit SherbetMixed Fruit Sherbet6 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipes