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Preserve

To Preserve Mobello Cherries

A method for preserving cherries in syrup, then wrapping them in oiled paper and tissue coated with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

To Preserve Mobello Cherries

Ingredients

Directions

Prepare

  1. Select ripe cherries.

  2. Remove the stalks.

  3. Discard any blemished ones.

Make the syrup and cook

  1. Boil sugar and water together for 5 minutes.

  2. Add cherries.

  3. Boil for 10 minutes.

  4. Skim off any scum.

  5. Transfer the cherries to a pan.

  6. Let them sit overnight.

  7. Boil the cherries again for 10 minutes.

  8. Skim if necessary.

Pot and store

  1. Place cherries in small pots.

  2. Pour the syrup over them.

  3. Once cooled, cover with oiled papers.

  4. Cover with tissue paper brushed with egg white.

  5. Store in a dry place.

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

What each ingredient does

Ripe cherries
The fruit that is cooked and preserved, keeping its shape in the syrup.
Sugar
Forms the syrup that draws water out of the fruit and helps preserve it, adding sweetness.

The step that matters

Boiling the cherries twice with an overnight rest. Sugar syrup slowly replaces water in the fruit. Resting between boils lets the sugar penetrate gradually, which helps the cherries hold their shape and keep well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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