Skip to main content
Drink

Buttermilk Pop

A drink made by heating buttermilk, adding a flour and milk mixture, and stirring until boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Buttermilk Pop

Ingredients

Directions

  1. Heat the buttermilk in a milk boiler until nearly boiling.

  2. In a small bowl, mix the flour with the milk until smooth.

  3. Add the flour mixture to the buttermilk and stir until boiling.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Buttermilk + milktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Buttermilk
Provides the liquid and tangy acidity that forms the base of the dish.
Flour
Thickens the buttermilk as its starch swells when heated, giving body to the mixture.

The step that matters

Stirring the flour mixture into the hot buttermilk. Flour mixed with liquid clumps easily if added all at once without stirring. Mixing it smooth first and stirring while it heats keeps the starch dispersed so the mixture thickens evenly.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes