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Dessert

Sybop D'orgeat

A sweet almond syrup made by blending almonds, extracting milk, and mixing with boiled sugar water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Sybop D'orgeat

Ingredients

Directions

Make the almond milk

  1. Blanch and pound the sweet and bitter almonds with some water.

  2. Squeeze the mixture through a cloth to extract the almond milk.

Make the syrup

  1. Make a thin syrup by boiling sugar with water.

  2. When the syrup boils, add the almond milk and let it boil together.

  3. Once cooled, bottle the mixture 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. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Sweet almonds
Provide the main almond flavour and the milky base once pounded and strained.
Sugar
Sweetens the syrup and helps preserve the finished mixture.
Bitter almonds
Add a deeper, aromatic almond flavour in small amounts.

The step that matters

Letting the almond milk boil with the syrup. Boiling the almond milk into the syrup helps it thicken and cook through, and a good sugar-to-liquid balance keeps the finished syrup stable for storage.

“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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