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Milk Relish

Milk relish is a curdled milk dish flavored with salt, egg white, and pepsin essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Milk Relish

Ingredients

Directions

Make the curd

  1. Heat 1 pint of milk until very hot but bearable to the mouth.

  2. Stir in 2 teaspoons of Fairchild's essence of pepsin gently.

  3. Let the mixture stand until it coagulates.

  4. Beat with a fork to divide the curd.

  5. Strain the mixture.

Season and finish

  1. Add salt and the beaten egg white, then flavor to suit.

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 + 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

Milk
Forms the curd base once coagulated by the pepsin, becoming the body of the relish.
Fairchild's essence of pepsin
Enzyme that coagulates the warm milk into curd, separating it from the whey.
Egg white
Beaten in at the end to add lightness and a softer, aerated texture to the curd.

The step that matters

Stir in the pepsin gently. Pepsin works best in warm milk, so the milk must be hot but not boiling. Stirring gently avoids breaking up the forming curd before it sets.

“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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