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Arrowroot Water

A lemon-infused beverage thickened with arrowroot.

From an old cookbook · modernised transcription
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Why it works: Arrowroot and lemon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 553 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Arrowroot Water

Ingredients

Directions

  1. Boil the thin rind of a fresh lemon in 1 quart of water.

  2. Mix 1 tablespoon of arrowroot with a little cold water, then pour it into the boiling water.

  3. Stir well and sweeten to taste.

  4. Let it boil for 5 minutes.

  5. Squeeze in the juice of 1 lemon.

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. Arrowroot + lemontop 4% of all pairs
    Smell alikestrong
    Cooked together553 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Arrowroot + sugartop 20% of all pairs
    Smell alikemoderate
    Cooked together1,073 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Arrowroot
Thickens the water into a light, slightly silky body as it boils.
Lemon
Provides the acidity and fresh aroma, from both the rind and the juice.

The step that matters

Mixing the arrowroot into the boiling water. Arrowroot must be smoothed in cold water first, or it clumps when poured into hot liquid. Once it is fully dispersed and boiled, it thickens the lemonade evenly.

“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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