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Dessert

Posset, Ale

A sweet, spiced milk dessert made with ale and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Posset, Ale

Ingredients

Directions

  1. Boil the milk with the slice of toasted bread.

  2. Pour the ale into a bowl and add sugar and spices to taste.

  3. Pour the boiling milk over the ale mixture.

  4. A fine head should rise. Serve immediately.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

New milk
Forms the main body of the posset, setting into a thick, creamy custard when heated and combined with acid.
Mild ale
Its acidity helps thicken the hot milk, and it adds malty flavour.
Sugar
Adds sweetness to balance the ale's bitterness.
Spices
Add aroma and warmth to the finished drink.

The step that matters

Pouring the boiling milk over the ale mixture. The milk must be boiling so its proteins are hot enough to react with the ale's acidity. Pouring it steadily from a height helps it curdle and form the frothy head the recipe expects.

“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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