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Wine Whey

A whey beverage flavored with wine and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Wine Whey

Why it works: Sherry and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Wine Whey

Ingredients

Directions

  1. Add the wine to the boiling milk.

  2. Strain the mixture through muslin.

  3. Sweeten the whey to taste.

  4. Grate a little nutmeg into the whey.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Sherry + nutmegtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,246 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Milk
Curdles when acidified by the wine, separating the clear whey from the solids.
Madeira or sherry wine
Its acidity curdles the boiling milk, producing the whey and adding a rich wine flavour.

The step that matters

Add the wine to the boiling milk. The wine must be added while the milk is boiling so it curdles the milk cleanly. If the milk is not hot enough, the curds will not separate properly and the whey will stay cloudy.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Clovefits about as well
  3. Nutmegthe original
  4. Thymefits about as well

Fit is the average pairing score against sherry, 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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