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Drink

Ale Posset

A warm ale-based drink made with milk, toasted bread, sugar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Ale Posset

Ingredients

Directions

  1. Boil the milk with the slice of toasted bread.

  2. In a punch bowl, pour the mild ale and sweeten it.

  3. Add spices to the ale.

  4. Pour the boiling milk over the ale mixture.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Its proteins curdle and thicken when it meets the acidic ale, forming the posset's body.
Mild ale
Its acidity curdles the hot milk and adds its own flavour to the drink.
Sugar
Adds sweetness to balance the tart, bitter notes of the ale.
Spices
Add aroma and warmth to the finished drink.

The step that matters

Pouring the boiling milk over the ale mixture. The acid in the ale causes the hot milk proteins to coagulate, which thickens the posset. The milk should be boiling so it curdles properly, and it should be poured over the ale so the curds form evenly rather than clumping in one spot.

“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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