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Syrup for Griddle-cakes

A sweet syrup made from water, brown sugar, butter, granulated sugar, egg white, and fresh water for griddle-cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Syrup for Griddle-cakes

Ingredients

Directions

Make the brown sugar syrup

  1. In a saucepan, combine the water, brown sugar, and butter.

  2. Boil for 5 minutes.

  3. Let cool.

Make the white sugar syrup

  1. In another saucepan, mix the granulated sugar and fresh water.

  2. Stir in the beaten egg white.

  3. Heat the mixture over medium heat.

  4. Allow it to boil, ensuring it bubbles and froths.

  5. After about 5 minutes, remove from heat.

  6. Let the froth subside.

  7. Skim off the froth.

  8. The syrup is ready to 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

What each ingredient does

Brown sugar
Adds deep caramel-like sweetness and flavor to the syrup.
Granulated sugar
Provides the sweetness and body of the main syrup.
Egg white
Its proteins coagulate as the syrup heats, trapping impurities that rise as froth for skimming.

The step that matters

Skim off the froth. Once the syrup boils and froths, the egg white carries impurities to the surface. Letting the froth subside and skimming it off leaves a clearer, smoother syrup.

“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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