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Drink

A Sick Tea

A tea served with cracker panada, Graham bread, butter, and optional fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Black tea and butter work together. They rank in the top 15% of all ingredient pairs, and 21 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Prepare a bowl of cracker panada.

  2. Brew a cup of weak black tea.

Serve

  1. Serve with 1-2 slices of Graham bread spread with butter.

  2. Add fruit if permitted.

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 aroma chemistry they share, and how many recipes mention both.

  1. Black tea + buttertop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together21 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Bread + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Black tea + breadtop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together4 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Cracker panada
Provides a soft, easily digested base that holds moisture and gives the dish its body.
Black tea
Adds mild flavour and warmth as a gentle, lightly astringent drink.
Graham bread
Supplies a soft, bland starch that is easy to eat alongside the tea.
Butter
Adds richness and fat that softens the bread and adds a mild flavour.

“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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