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Syrup dJ Absinthe

A syrup made by steeping wormwood in boiling water, then combining with sugar and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Syrup dJ Absinthe

Ingredients

Directions

Infuse

  1. Place wormwood in a basin and pour boiling water over it.

  2. Let it steep for 4 hours on a hot surface.

  3. Strain the mixture through linen.

Prepare the syrup

  1. Beat the egg white until frothy.

  2. Melt the sugar in a saucepan and simmer until fully dissolved.

Combine and bottle

  1. Combine the strained wormwood infusion with the melted sugar and egg white.

  2. Bottle the syrup 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 their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Wormwood
Gives the syrup its bitter, herbal flavour.
Sugar
Sweetens the syrup and gives it body.
Egg white
Helps clarify the syrup by binding fine particles when heated.

The step that matters

Combining the infusion with the sugar and egg white. Egg white clears a syrup only when its protein coagulates with heat, carrying cloudy particles up for removal. Adding it to a cold or unevenly mixed liquid can leave the syrup murky, so the mixture should be combined thoroughly and heated as the method requires.

“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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