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Home Coffee

A beverage made from cracked wheat, syrup, water, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Home Coffee

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Roast the wheat

  1. Mix cracked wheat and syrup in a baking dish.

  2. Bake in a 300°F (150°C) oven until well browned, stirring occasionally.

Brew

  1. In a pot, combine 6 tablespoons of the baked mixture with 2 quarts of water.

  2. Boil over low heat for 10 minutes.

Serve

  1. Serve with cream.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Wheat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Wheat + syruptop 27% of all pairs
    Smell alikelow
    Cooked together163 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cracked wheat
Browns in the oven to give the drink its roasted, toasty base flavour.
Syrup
Caramelises in the oven, adding colour, browning and sweetness.

The step that matters

Bake until well browned. Stir occasionally so the wheat colours evenly instead of scorching at the edges. Under-roasted wheat tastes flat and grassy, while scorched grains taste bitter.

“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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