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Canned Peaches

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Peaches

Ingredients

Directions

  1. To peel peaches, place them in a wire basket and dip into boiling water for a moment, then transfer to cold water to cool.

  2. Strip off the skin carefully.

  3. Seed the peaches and place them in a steamer over a kettle of boiling water, laying a cloth in the bottom of the steamer.

  4. Fill the steamer about half full with fruit and cover tightly.

  5. Make a syrup in a porcelain kettle reserved for fruit.

  6. Steam the peaches until they can be easily pierced with a silver fork.

  7. Drop the peaches gently into the hot syrup for a moment.

  8. Place the peaches in cans, fill with syrup, cover, and seal.

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. Peach + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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