Skip to main content
Main

Nutritious Compounds with Malt Infusion

A thickened broth made from oatmeal or lentil flour, malt infusion, and beef tea, whisked with egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Nutritious Compounds with Malt Infusion

Ingredients

Directions

  1. Cook oatmeal or lentil flour in water until thick and solid.

  2. Mix in malt infusion until liquid.

  3. Combine 1 cup of this mixture with 1 cup of beef tea, salt, and flavor to taste.

  4. Whisk in a well-beaten egg or egg part.

  5. For a variation, mix with mutton broth, chicken broth, or veal tea.

  6. Add cream or isinglass if desired for extra nutrition.

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).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Malt + beeftop 21% of all pairs
    Smell alikemoderate
    Cooked together33 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Malt + teatop 21% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: beta-damascenone (apple, rose).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Oatmeal or lentil flour
Forms the thick starchy base that gives the porridge its body.
Malt infusion
Adds natural sweetness and a mellow malty flavor, and thins the thick base.
Beef tea
Supplies savory meaty flavor and liquid to the mixture.
Egg
Thickens and enriches the mixture as it sets gently with heat.

The step that matters

Whisking in the egg. Adding a well-beaten egg to a mixture that is too hot can scramble it into lumps instead of a smooth, creamy texture. Letting the mixture cool slightly before whisking helps the egg blend evenly and thicken gently.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes