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Drink

Black-currant Tea

A simple tea made by boiling black‑currant jam with water, optionally thickened with arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and arrowroot work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 35 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Black-currant Tea

Ingredients

Directions

  1. Boil 2 tablespoons of black-currant jam in 1 quart of water for 30 minutes.

  2. Strain the mixture.

  3. If desired, mix in 1 teaspoon of arrowroot and boil again.

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. Currant + arrowroottop 26% of all pairs
    Smell alikelow
    Cooked together35 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Black-currant jam
Supplies the sweetness, fruit flavor and color of the tea.
Arrowroot
Thickens the liquid when heated, giving the tea more 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.

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