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Drink

Mustard Whey

A warm drink made by boiling mustard seed in milk, adding wine, and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,116 recipes. Both carry sotolon, which smells fenugreek, curry. The science ↓

Mustard Whey

Ingredients

Directions

Make the whey

  1. Boil the mustard seed in the milk until reduced to ½ pint.

  2. Add enough wine to turn the mixture into whey.

  3. Strain the mixture.

Serve

  1. Drink it warm at bedtime.

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. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  2. Mustard + winetop 23% of all pairs
    Smell alikelow
    Cooked together1,199 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together2,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

White mustard seed
Supplies the sharp, pungent flavour of the drink as it steeps in the milk.
Milk
Forms the base liquid that the wine curdles and separates into whey.
Wine
Its acidity curdles the milk, separating the solids from the thin whey.

The step that matters

Adding the wine. The wine must be added in the right amount. Its acid makes the milk curdle, so too little leaves the milk unsplit and too much sours the drink. Add it gradually and watch for the curds to separate from the clear whey.

Swap the mustard

How well each one fits the dish's main ingredients (milk, wine):

  1. Tomatofits better
  2. Potatofits better
  3. Capsicumfits better
  4. Mustardthe original

Fit is the average pairing score against milk, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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