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Wine Whey for Invalids

A warm drink made by sweetening milk, boiling it, adding cherry wine, and straining the whey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Milk and cherry work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Wine Whey for Invalids

Ingredients

Directions

Prepare

  1. Sweeten the milk to taste.

  2. Place the milk in a double boiler and bring to a boil.

Curdle and strain

  1. Add the cherry wine when the curd forms.

  2. Strain the whey through a clean muslin bag into small glasses.

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 + cherrytop 13% of all pairs
    Smell alikemoderate
    Cooked together851 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Cherry + winetop 16% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

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

What each ingredient does

Milk
Provides the milk proteins that gather into soft curds once acid is added.
Cherry wine
Its acidity causes the milk proteins to curdle, separating the curds from the liquid whey.

The step that matters

Add the cherry wine when the curd forms. Acid makes milk proteins clump into curds. Adding the wine at the right moment, while the milk is hot and the curd is starting to form, lets the curds separate cleanly from the whey. Adding it too early or too late can leave the curd weak or the whey cloudy.

Swap the cherry

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

  1. Grapefits better
  2. Vanillafits better
  3. Applefits better
  4. Cherrythe original

Fit is the average pairing score against milk, wine. 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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