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To Clarity Molasses

A method to clarify molasses by heating with sweet milk and removing scum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Molasses and milk are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,243 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

To Clarity Molasses

Ingredients

Directions

  1. Heat the molasses in a pot over medium heat.

  2. Pour in the sweet milk.

  3. Bring the mixture to a boil.

  4. Remove the thick scum that forms on top.

  5. The molasses is now ready for use.

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. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Molasses
Forms the main body of the dish, giving the sweet, dark flavour and colour.
Sweet milk
Its proteins rise with the heat and carry impurities to the surface as scum, which is then skimmed off.

The step that matters

Remove the thick scum that forms on top. Milk proteins and impurities in the molasses rise to the surface as it boils. Leaving the scum in place can leave the finished molasses cloudy or bitter, so it should be skimmed off completely.

“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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