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Drink

Clary -Wine

A fermented beverage made from water, sugar, egg whites, clary flowers, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Clary -Wine

Ingredients

Directions

Make the syrup

  1. Boil water and sugar together, skimming off any foam until clear.

  2. Let the mixture cool completely.

Ferment and bottle

  1. Add clary flowers and yeast, stirring well.

  2. Stir daily for 3-4 days, then seal the cask tightly.

  3. Optionally, add more flowers after 2-3 weeks for extra flavor.

  4. After 4 months, the wine is ready for bottling.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Lump sugar
Provides the sugar that yeast converts into alcohol during fermentation.
Clary flowers
Supply the aroma and flavor that define this wine.
Yeast
Converts the sugar into alcohol and carbon dioxide during fermentation.
Eggs
Whites are used to clarify the liquid by collecting impurities while it is boiled.

The step that matters

Letting the mixture cool completely. Yeast added to hot liquid can be killed by the heat, which stops fermentation before it starts. Cooling fully keeps the yeast alive.

“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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