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Canned Peaches Steamed

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Steamed

Ingredients

Directions

  1. Boil water and briefly dip peaches to loosen skins, then transfer to cold water and peel.

  2. Remove the pits from the peaches and place them in a steamer over boiling water, lining the bottom with a cloth.

  3. Fill the steamer halfway with peaches and cover tightly.

  4. Prepare a syrup in a porcelain kettle for the fruit.

  5. Steam the peaches until easily pierced with a silver fork.

  6. Gently dip the peaches into the hot syrup for a moment.

  7. 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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