Why it works: Maple syrup and flour are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,034 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
Lemon and Kali, or Sherbet
Ingredients
Directions
Dissolve a large teaspoonful of the powder mixture in a tumbler two-thirds filled with water.
Take half a pound of ground white sugar, tartaric acid, and carbonate of soda, a quarter of a pound of each, and forty drops of essence of lemon.
All the powders should be well dried; add the essence to the sugar, then the other powders; stir all together and mix by passing twice through a hair sieve.
Must be kept in tightly-corked bottles, into which a damp spoon must not be inserted.
In this you have a nice summer drink.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Maple syrup + flourtop 24% of all pairsSmell alikelowCooked together1,034 recipes
Shared aroma: eugenol (clove, spicy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground white sugar (in the method)
- Provides sweetness that balances the sharp acid in the drink.
- Tartaric acid (in the method)
- Supplies the sour taste and reacts with the soda when dissolved in water.
- Carbonate of soda (in the method)
- Reacts with the acid in water to release carbon dioxide, making the drink fizz.
- Essence of lemon
- Adds the lemon aroma and flavour.
The step that matters
Keep the powders dry and the bottles free of moisture. Moisture lets the acid and carbonate react before use, so the drink loses its fizz and the powder can spoil. Well-dried powders and a dry spoon keep the reaction for the glass.
“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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