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Albumenized Milk

A milk mixture thickened with egg white and lime water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Albumenized Milk

Ingredients

Directions

Mix and strain

  1. Place all ingredients in a covered glass jar.

  2. Shake until thoroughly blended.

  3. Strain the mixture.

Finish and serve

  1. Sweeten and flavor as desired.

  2. 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + limetop 34% of all pairs
    Smell alikelow
    Cooked together1,658 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

Egg white
Its proteins add body and help give the drink a thicker, smoother texture.
Milk
Forms the liquid base and adds fat and milk solids for body and richness.

Swap the lime

How well each one fits the dish's main ingredients (egg, milk):

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Limethe original

Fit is the average pairing score against egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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