Name: Albuminized Milk
Ingredients: 1 pint fresh milk; 2 egg whites

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Albuminized Milk

Ingredients

1 pint fresh milk
2 egg whites

Directions

Shake together the fresh milk and the well-beaten egg whites in a well-corked bottle or glass fruit can until thoroughly mixed. Serve at once.

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.

Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

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

What each ingredient does

Egg whites: Add protein that enriches the milk and gives it a lightly thickened, frothy body.
Fresh milk: Provides the liquid base and most of the drink's moisture and body.

“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.