Name: Pine-nut Milk
Ingredients: 1 cup pine nuts; 1½ cups water

Why it works: Pine and nuts work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 15 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Pine-nut Milk

Ingredients

1 cup pine nuts
1½ cups water

Directions

Make the milk

Grind the pine nuts through a mill.
Add 1½ cups of water to the ground pine nuts.
Beat well and press the mixture through a cloth.

Use the results

Use the remaining solids in sausages, soups, or roasts.
Use the milk in vegetables or gravies.
The cream that rises on top can be used for crisps, rolls, cakes, and pie crust.

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.

Pine + nutstop 14% of all pairs

Smell alikemoderate

Cooked together15 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Pine nuts: Provide the fat and body that make the milk rich and creamy.
Water: Carries the ground nut particles and turns them into a pourable milk.

“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.