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Drink

Milk and Lime Water

A beverage made by mixing lime water with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lime and milk work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 700 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Milk and Lime Water

Ingredients

Directions

Prepare the lime water

  1. Place the unslacked lime in a glass bottle.

  2. Add water until the lime is slacked and has a thick cream consistency.

  3. Allow the lime to settle at the bottom, leaving the water clear.

Make the milk

  1. Mix 3-4 tablespoons of the lime water into a goblet of milk.

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. Lime + milktop 27% of all pairs
    Smell alikemoderate
    Cooked together700 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Unslacked lime
Slacks with water to form calcium hydroxide, the alkaline solution that makes the lime water.
Milk
Serves as the liquid base that the clear lime water is mixed into.
Lime water
Alkaline calcium hydroxide solution that reacts with the milk when stirred in.

The step that matters

Allow the lime to settle and use only the clear water. Slacked lime is only slightly soluble, so the clear liquid above the settled sediment is the saturated solution. Stirring up the sediment would add undissolved solid particles to the milk and change its strength and appearance.

“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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