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Drink

Yever Drink

A drink made from boiled currants, raisins, tamarinds, water, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tamarind and lemon match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 170 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Yever Drink

Ingredients

Directions

  1. Boil currants, raisins, and tamarinds in water until reduced to 1 quart.

  2. Strain the mixture.

  3. Add a bit of lemon peel and let it stand for 1 hour.

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. Tamarind + lemontop 8% of all pairs
    Smell alikestrong
    Cooked together170 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Raisin + tamarindtop 8% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Raisin + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Currant + lemontop 20% of all pairs
    Smell alikelow
    Cooked together4,270 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Currants
Adds sweetness and a fruity flavor to the drink.
Raisins
Add sweetness and body as they soften and release their sugars.
Tamarinds
Provide the tart, acidic flavor that defines the drink.
Lemon peel
Adds a bright citrus aroma as it steeps.

The step that matters

Reducing to 1 quart. As water evaporates during boiling, the sugars and acids concentrate. Boiling too long over-concentrates the drink, making it overly sweet, sour, or harsh, so stop when the volume reaches 1 quart.

Swap the currant

How well each one fits the dish's main ingredients (raisin, tamarind, lemon):

  1. Limefits better
  2. Orangefits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against raisin, tamarind, lemon. 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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