Name: Lemon Yeast
Ingredients: 1 large lemon, juiced; 8 tablespoons granulated sugar; 1 pint boiling water

Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Yeast

Ingredients

1 large lemon, juiced
8 tablespoons granulated sugar
1 pint boiling water

Directions

In a seasoned bottle, mix the lemon juice, sugar, and boiling water together until well combined.
Bottle the mixture while it is still warm.

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.

Lemon + sugartop 18% of all pairs

Smell alikelow

Cooked together53,532 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

What each ingredient does

Lemon juice: Provides sharp acidity and a bright citrus aroma.
Granulated sugar: Adds sweetness and balances the sharpness of the lemon.
Boiling water: Dissolves the sugar and carries the lemon flavour through the drink.

“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.