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Preserved Plums

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Plum and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Preserved Plums

Ingredients

Directions

  1. Make a syrup for preserves as directed.

  2. Once boiling and well skimmed, prick the plums with a coarse needle and drop them in a few at a time.

  3. Boil the plums gently in the syrup for 20 minutes or until thoroughly soaked.

  4. Remove the plums with a skimmer and pack them tightly in jars.

  5. Boil down the syrup for 20 minutes or until thick, then fill the jars to the top.

  6. Set the jars aside to cool.

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. Plum + syruptop 22% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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