Skip to main content

Tincture of Rhubarb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rhubarb and anise share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tincture of Rhubarb

Ingredients

Directions

  1. Combine the powdered rhubarb, myrrh, hiera picra, and cochineal in a bottle.

  2. Add 1 quart of anise seed water to the bottle.

  3. Seal the bottle and let it stand for 4 days.

  4. After 4 days, it is ready to use. Take ⅓ cup at a time for stomach or bowel pains.

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. Rhubarb + anisetop 4% of all pairs
    Smell alikestrong
    Cooked together13 recipes

    Shared aroma: coumarin (sweet, hay).

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

You might also like

Rhubarb WineRhubarb Wine51 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes