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Nutmeg Syrup

A sweet syrup made from boiled nutmegs, sugar, egg, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Nutmeg and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,311 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Nutmeg Syrup

Ingredients

Directions

Make the nutmeg infusion

  1. Pound the nutmegs.

  2. Boil the nutmegs in hot water for 30 minutes.

  3. Strain the mixture.

Make the syrup

  1. In a separate pot, combine the strained liquid with sugar and the beaten egg mixed with a little cold water.

  2. Heat the mixture over a fire, skimming off any impurities until it reduces to a syrup.

  3. Once cooled, mix in the brandy.

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. Nutmeg + brandytop 15% of all pairs
    Smell alikelow
    Cooked together4,311 recipes

    Shared aroma: linalool (floral, citrus).

  2. Nutmeg + eggtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  4. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

  5. Nutmeg + sugartop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Nutmegs
Provide the main aromatic flavour, released into the hot water during boiling.
Sugar
Sweetens the syrup and thickens it as the liquid reduces.
Egg
Its beaten white helps clarify the syrup, binding impurities that are skimmed off.
Brandy
Adds alcohol-based aroma and flavour to the finished syrup.

The step that matters

Skimming while the syrup reduces. Impurities rise to the surface as the mixture heats. Skimming them off keeps the syrup clear and free of off flavours, and it should be done continuously while the liquid reduces.

Swap the nutmeg

How well each one fits the dish's main ingredients (sugar, egg, brandy):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Gingerfits less well
  4. Allspicefits less well

Fit is the average pairing score against sugar, egg, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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