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Peptonised Beef-tea

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

Peptonised Beef-tea

Ingredients

Directions

  1. Pour 1 pint of freshly made beef-tea into a jug.

  2. Rub the minced beef into a paste and return it to the beef-tea.

  3. Let it stand until cool enough to swallow.

  4. Add 1 tablespoon of liquor pancreaticus or 1 tube of prepared peptonising powder.

  5. Stand in a warm place for 3 hours, shaking occasionally.

  6. Boil quickly for 2-3 minutes, then 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. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

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

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