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Syrup Op Ipecacuanha

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Spirit and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 602 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Syrup Op Ipecacuanha

Ingredients

Directions

  1. Place the Ipecacuanha Root in a percolator and moisten with the Rectified Spirit.

  2. After 12 hours, add about 16 oz of cold Distilled Water.

  3. Preserve the first spirituous percolate that passes through.

  4. Add more Distilled Water to the percolator, keeping the aqueous percolate separate from the alcoholic one.

  5. Filter both liquids separately.

  6. Dissolve the Cane Sugar in the aqueous fluid and add the cooled alcoholic percolate to this syrup.

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. Spirit + sugartop 25% of all pairs
    Smell alikemoderate
    Cooked together602 recipes

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

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

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