Skip to main content

Preserving Fruits and Vegetables By Means Op Syrup

This recipe involves boiling sugar syrup, which is safe if handled properly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Sugar and egg 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 ↓

Preserving Fruits and Vegetables By Means Op Syrup

Ingredients

Directions

  1. Dissolve 2 parts of doubled-refined sugar in 1 part of water in a preserving pan.

  2. Add the egg white and beat well.

  3. Heat the mixture over medium heat, stirring with a wooden spatula.

  4. When it begins to swell and boil, add a little cold water or oil to prevent boiling over.

  5. Let it boil again, then remove the scum that rises.

  6. Repeat boiling and skimming for 3 to 4 times.

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. Sugar + eggtop 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

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes