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Extract of Malt with Barley Water, for a Consumptive Cough

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Malt and barley work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 32 recipes. Both carry decadienal, which smells fried, fat. The science ↓

Extract of Malt with Barley Water, for a Consumptive Cough

Ingredients

Directions

  1. In a large tub or pan, combine the malt and boiling barley water.

  2. Stir well, cover tightly, and let it sit for 24 hours.

  3. Strain the mixture through a fine sieve into a preserving pan.

  4. Heat over low heat, stirring continuously until it thickens to a syrupy consistency.

  5. Pour into pots and let cool, then cover for storage.

  6. Take 1 to 2 teaspoons as needed for cough relief.

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 + barleytop 9% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: decadienal (fried, fat).

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

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