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Mint Orange Nectar

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mint Orange Nectar

Ingredients

Directions

  1. Add shredded mint to orange nectar.

  2. Lemonade, with but little sugar, has no equal as a drink because of the purifying effect of the lemon juice upon both the water and the individual.

  3. A strong lemonade requires less sugar in proportion than one having a large quantity of water. A sugar syrup is best for sweetening, and the less used the better.

  4. _Mint_--Sprinkle fine cut spearmint into lemonade 10 to 15 m. before serving. Very cooling and refreshing.

  5. _Egg_--1 egg, 2 tablespns. sugar, 2½ tablespns. lemon juice, water to make 2 glasses. Beat egg and sugar, add lemon juice and beat, then add water.

  6. _White of Egg_--2-2½ tablespns. lemon juice, white of 1 egg, 1 tablespn. sugar. Beat white of egg and sugar, add lemon juice, then water.

  7. _Milk and Egg_--1 egg, ¼-½ cup milk, 1 teaspn. or more lemon juice, a little grated rind of lemon. Beat yolk of egg and add cold milk, turn into glass; beat white of egg with a trifle of salt and add half the lemon juice; add remainder of lemon juice to the yolk and milk, lay white on top and serve at once.

Nutrition, whole recipe (rough)

239Calories
15 gProtein
13 gFat
16 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Swap the lemon

How well each one fits the dish's main ingredients (milk, egg):

  1. Vanillafits better
  2. Figfits about as well
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against milk, egg. Candidates are from the same food group and used in at least 100 recipes.

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