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Canned Berries

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and syrup 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 Berries

Ingredients

Directions

  1. Select fresh berries with unbroken skins.

  2. Fill cans compactly with berries.

  3. Place cans in a kettle of cold water with a cloth beneath them.

  4. Heat the kettle evenly until the berries are sufficiently heated.

  5. Pour a rich syrup of white sugar over the heated berries.

  6. Cover the cans tightly to retain heat.

  7. Prepare extra heated berries to fill any shrinkage after cooling.

  8. If the fruit floats, pour off excess syrup, add hot fruit, and seal the cans immediately.

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 + syruptop 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

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