Skip to main content

Malt Tea

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Barley and malt work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 32 recipes. Both carry decadienal, which smells fried, fat. The science ↓

Malt Tea

Ingredients

Directions

  1. Dilute malted barley, malt flour, or malt extract with water.

  2. Adjust the consistency to your preference.

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. Barley + malttop 9% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: decadienal (fried, fat).

  2. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

You might also like

Barley WaterBarley Water22 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes