Name: Camphor Julep
Ingredients: 20 grains of camphor; ⅓ cup of spirits of wine; 2 teaspoons of white sugar; 2 teaspoons of gum-arabic; 1 pint of boiling water

Why it works: Camphor and spirit work together. They rank in the top 4% of all ingredient pairs, and 207 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Ingredients

Directions

Rub the camphor into the spirits of wine.
Mix in the white sugar until it is a fine powder.
Add the powdered gum-arabic and mix well.
Gradually pour the boiling water over the mixture while continuing to rub.
Cover and let it cool, then strain through fine linen for use.

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 aroma chemistry they share, and how many recipes mention both.

Camphor + spirittop 4% of all pairs

Aroma overlaplow

Mentioned together207 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Spirit + winetop 3% of all pairs

Aroma overlapmoderate

Mentioned together698 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Camphor + winetop 10% of all pairs

Aroma overlaplow

Mentioned together96 recipes

Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
Spirit + sugartop 16% of all pairs

Aroma overlapmoderate

Mentioned together602 recipes

Shared aroma: beta-damascenone (apple, rose).
Wine + sugartop 19% of all pairs

Aroma overlaplow

Mentioned together8,943 recipes

Shared aroma: beta-damascenone (apple, rose).