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Preserving Fruits and Vegetables By Means of Syrup

This recipe involves boiling sugar solutions, which can be flammable if not monitored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 of Syrup

Ingredients

Directions

  1. Dissolve 2 parts of doubled-refined sugar in 1 part of water and boil slightly to create syrup.

  2. To clarify, dissolve 2 pounds of loaf sugar in 1 pint of water and add the egg white, beating well.

  3. Heat the solution in a preserving pan, stirring with a wooden spatula.

  4. When it begins to swell and boil, add cold water or a little 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, then strain the 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. 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

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