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Foe Keeping Cider

A fermented cider made with milk, mustard, and cider.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mustard and cider are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,414 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Foe Keeping Cider

Ingredients

Directions

Start the fermentation

  1. Combine the milk and mustard in a clean barrel.

  2. Add the full barrel of cider and the extra gallons.

Ferment and store

  1. As it ferments, fill it up until it becomes quiet.

  2. Rack it off into a clean barrel.

  3. Store the barrel in the cellar.

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. Mustard + cidertop 13% of all pairs
    Smell alikelow
    Cooked together1,414 recipes

    Shared aroma: linalool (floral, citrus).

  2. Milk + cidertop 20% of all pairs
    Smell alikemoderate
    Cooked together342 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Milk + mustardtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cider
Provides the sugar and liquid base that the fermentation converts, forming the drink's body.
Mustard
Adds a sharp, pungent flavour that carries through into the finished drink.

The step that matters

Keeping the barrel full during fermentation. Fermentation gives off gas and pushes liquid out, so the barrel must be topped up. A full barrel limits air contact, which helps prevent oxidation and spoilage microbes from taking hold while the fermentation runs.

Swap the mustard

How well each one fits the dish's main ingredients (milk, cider):

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatofits about as well
  4. Mustardthe original

Fit is the average pairing score against milk, cider. Candidates are from the same food group and used in at least 100 recipes.

“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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