Skip to main content
Indian

Lemon Barley-water

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
Jump to recipe ↓

Why it works: Barley and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and 484 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Barley + lemontop 10% of all pairs
    Aroma overlapstrong
    Mentioned together484 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 10% of all pairs
    Aroma overlaplow
    Mentioned together53,530 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Barley + sugartop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together755 recipes

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

Sugar and lemon share little aroma chemistry, yet 53,530 recipes mention both: they likely work on texture and structure more than aroma.

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