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Tincture and Infusion of Red Cabbage

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cabbage and spirit work together. They rank in the top 37% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Tincture and Infusion of Red Cabbage

Ingredients

Directions

  1. Digest red cabbage with rectified spirit in a warm place for a few days.

  2. Strain the mixture.

  3. Distill off most of the spirit.

  4. Evaporate the remaining liquid until it reaches a syrup consistency.

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. Cabbage + spirittop 37% of all pairs
    Smell alikelow
    Cooked together4 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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