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Drink

Milk and Suet

A sweetened milk beverage made by boiling suet, water, cinnamon, sugar, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cinnamon and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Milk and Suet

Ingredients

Directions

  1. Boil the suet with the water for 10 minutes.

  2. Press the mixture through linen or flannel.

  3. Add the cinnamon, sugar, and milk to the strained liquid.

  4. Boil again for 10 minutes and strain.

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. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Suet
Its rendered fat carries richness and a smooth, full mouthfeel into the liquid.
Milk
Forms the creamy base and adds body and milk solids to the drink.
Sugar
Adds sweetness that balances the richness of the fat and the spice.
Cinnamon
Adds warm aroma and flavour to the liquid.

The step that matters

Second boil after adding the milk. Milk boils over quickly and its proteins can scorch on the bottom of the pan or form a skin. Keep the heat controlled and stir so the milk does not burn, which would spoil the flavour.

“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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