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Extract of Malt

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Malt and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Extract of Malt

Ingredients

Directions

  1. Soak the malt in 10 cups of water for 24 hours.

  2. If needed, add more water by pouring it through the malt.

  3. Squeeze and strain the mixture through a fine sieve to obtain about 8 cups of liquid.

  4. Add 1 to 2 cups of water for boiling.

  5. Boil the liquid for 2 hours, then strain again.

  6. If the liquid is not enough, add water to make up to 8 cups.

  7. Add ½ lb of sugar for every cup of liquid and boil for 30 to 45 minutes.

  8. Store in jars and start with 1 teaspoon three times a day, gradually increasing to 1 tablespoon.

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 + sugartop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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