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Milk for Infants

A warm milk mixture for infants made by dissolving sugar in hot water and adding it to milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Milk for Infants

Ingredients

Directions

Make the mixture

  1. Dissolve the sugar in hot water.

  2. Pour the sugar water slowly into the milk.

  3. Simmer the mixture gently over low heat.

  4. Discard any scorched milk.

Prepare and use

  1. Prepare this mixture in the morning and evening for daily use.

  2. Use a dedicated cup and spoon for feeding, and scald them after use.

  3. Throw away any unused milk from the cup.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the main liquid base, supplying the fat and protein that give the mixture its body.
Loaf sugar
Adds sweetness, making the mixture milder and more palatable.

The step that matters

Simmer the mixture gently over low heat. Too much heat scorches the milk, burning its proteins and sugars. This creates a bitter, burnt taste and a sticky residue, so keep the heat low and discard any scorched milk.

“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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