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Drink

Albumexized Milk

A simple drink made by mixing milk with egg white and shaking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Albumexized Milk

Ingredients

Directions

  1. Pour ½ cup milk over the egg white.

  2. Cover the vessel and shake well.

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

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

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

What each ingredient does

Milk
Provides the liquid base and dairy proteins that give the drink its body.
Egg white
Adds protein that foams and thickens the milk when shaken vigorously.

The step that matters

Cover the vessel and shake well. The egg white proteins must be agitated hard enough to unfold and trap air. Too little shaking leaves the mixture thin and unfoamed, so the texture never develops.

“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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