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Tincture of Rhubarb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rhubarb and brandy work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 67 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tincture of Rhubarb

Ingredients

Directions

  1. Steep the rhubarb and carraway seeds in a bottle of brandy for ten days.

  2. After steeping, take a tablespoon of the tincture and mix it in a wine glass of hot water.

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. Rhubarb + brandytop 23% of all pairs
    Smell alikelow
    Cooked together67 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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