Skip to main content

Vinegar From Malt Liquor

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Malt and cream work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 85 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Vinegar From Malt Liquor

Ingredients

Directions

  1. Dissolve cream of tartar, coarse sea salt, and alum in 2 quarts of boiling hot malt liquor.

  2. Pour the mixture hot into a cask.

  3. Cover the bung-hole with a piece of brown paper.

  4. Allow it to sit until it turns into vinegar.

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. Malt + creamtop 31% of all pairs
    Smell alikelow
    Cooked together85 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

You might also like

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