Why it works: Beer and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 699 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Brown Grit Caudle
Ingredients
Directions
Prepare
Wash the grits thoroughly.
Make the caudle
Boil the grits in water until thick enough to strain through a sieve.
Thin the mixture with ale or mild beer and liquor.
Sweeten to taste.
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.
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Beer + sugartop 22% of all pairsSmell alikelowCooked together699 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grits
- Provide the starchy base that thickens into the body of the caudle as it boils.
- Ale or mild beer
- Thins the thickened grits and adds a malty, slightly bitter flavour.
- Liquor
- Adds alcoholic warmth and aroma to the finished drink.
The step that matters
Boil the grits until thick enough to strain. Grits must cook long enough for their starch to swell and gelatinise fully; undercooked grits stay gritty and will not strain smoothly through a sieve.
“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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