Skip to main content

Solidified Beef Tea

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

Solidified Beef Tea

Ingredients

Directions

  1. Prepare beef tea according to your preferred method.

  2. Dissolve gelatine in the hot beef tea.

  3. Pour the mixture into a mold and let it cool until solid.

  4. Once hardened, unmold the beef tea jelly.

  5. Serve with a sprinkle of coarse sea salt and wafers.

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. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

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

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes