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Buttermilk Pop

A sweetened buttermilk beverage made with flour and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Buttermilk Pop

Ingredients

Directions

  1. In a saucepan, combine buttermilk and a pinch of salt.

  2. Stir well while boiling.

  3. Rub flour with milk into fine rivulets and add to the boiling mixture.

  4. Cook well and sweeten to taste.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Buttermilk + milktop 41% of all pairs
    Smell alikelow
    Cooked together9 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Buttermilk
Provides the tangy, acidic base and the liquid body of the pudding.
Flour
Starch that thickens the buttermilk as it cooks and boils.
Milk
Moistens the flour so it disperses in fine rivulets instead of clumping.

The step that matters

Adding the flour mixture to the boiling buttermilk. Flour starch thickens only when heated in liquid, and clumps form if it lands in dry lumps. Rubbing it with milk into fine rivulets and stirring while it enters the boil helps it disperse evenly and thicken smoothly.

“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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