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Sugar-free Milk

A milk substitute made by mixing cream and water, then skimming fat and adding salt, saccharin, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Sugar-free Milk

Ingredients

Directions

  1. Place 4 tablespoons of cream in 1 pint of water.

  2. Mix well and allow to stand for 12 hours.

  3. Skim off the fat and transfer it to a second vessel.

  4. Add water cautiously, a pinch of salt, a trace of saccharin, and a little egg white until the mixture resembles ordinary milk.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream
Supplies fat that rises during standing, giving the liquid a richer, milk-like body.
Saccharin
Provides sweetness without sugar, which is the purpose of this sugar-free milk.

The step that matters

Skim off the fat. During standing, cream's fat rises to the surface as a layer. Removing it fully separates the fat from the liquid, so leftover fat would change the final texture and richness.

“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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