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Remedy for Recovering Tart or Insipid Beer

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beer and wheat work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Remedy for Recovering Tart or Insipid Beer

Ingredients

Directions

  1. Add 20 to 30 drops of liquid tartar to 1 pint of insipid beer and mix well.

  2. To make liquid tartar, dissolve 2 ounces of fine pearl-ashes in ½ cup of pure water, shaking frequently.

  3. Let the mixture stand for 24 hours, then filter through a fine cloth.

  4. To remove any peculiar taste from the beer, suspend a handful of wheat in a bag in the beer.

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. Beer + wheattop 16% of all pairs
    Smell alikemoderate
    Cooked together38 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

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