Name: Wine Whey
Ingredients: 1/3 cup good sherry or port; 1 cup boiling milk

Why it works: Sherry and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Wine Whey

Ingredients

1/3 cup good sherry or port
1 cup boiling milk

Directions

Pour the wine into the boiling milk and stir well to combine.
Serve immediately to the child.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Sherry + milktop 14% of all pairs

Smell alikemoderate

Cooked together1,479 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Sherry or port: Adds acidity and wine flavour that curdles the milk into curds and whey.
Milk: Provides the protein that separates into curds and liquid whey when acid is added.

“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.