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Dyspeptic Coffee

A coffee made by baking cornmeal with molasses and mixing with brewed coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Molasses and coffee work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 640 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dyspeptic Coffee

Ingredients

Directions

Prepare

  1. Mix cornmeal with enough molasses to moisten it.

  2. Spread the mixture in a baking pan.

Bake and brew

  1. Bake until browned, similar to roasting coffee.

  2. Combine half the baked cornmeal with half the brewed coffee.

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. Molasses + coffeetop 18% of all pairs
    Smell alikelow
    Cooked together640 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Cornmeal
Forms the base; baking browns it so it takes on a roasted, coffee-like flavor.
Molasses
Adds moisture to the cornmeal and contributes sweetness and browning during baking.
Coffee
Supplies the main coffee flavor and liquid when combined with the baked cornmeal.

The step that matters

Bake until browned. Browning during baking develops the roasted, coffee-like flavor. Underbaked cornmeal stays pale and tastes flat, while overbaking can make it bitter.

“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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