Why it works: Egg and brandy are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,340 recipes. Both carry acetoin, which smells butter, cream. The science ↓
Preserves
Ingredients
Directions
Boil the fruit quickly to prevent it from breaking.
Clarify the syrup with a small amount of white of egg or isinglass if desired.
Pour the hot preserves into glass jars while lukewarm.
Leave jars open until the next day.
Cut a piece of paper to fit the jar top, dip it in brandy, and place it on the preserves.
Cut another piece of paper larger than the jar mouth, slit the edges, and cover with paste.
Place the second paper over the jar and lap the edges down.
Label each jar with the contents and store in a cool, dry place.
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.
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Egg + brandytop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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