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Dyspeptic Coffee

A beverage made by baking cornmeal with molasses and mixing it with brewed coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Molasses and coffee work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 640 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dyspeptic Coffee

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Mix the cornmeal with enough molasses to moisten it.

  3. Spread the mixture in a baking pan.

Bake and brew

  1. Bake until browned, similar to roasting coffee beans.

  2. Combine equal parts of the baked cornmeal and brewed coffee.

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. Molasses + coffeetop 18% of all pairs
    Smell alikelow
    Cooked together640 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Cornmeal
Forms the base that browns in the oven and gives the roasted, coffee-like body.
Molasses
Moistens the cornmeal so it browns evenly and adds sweetness and depth.
Coffee
Supplies the liquid and the main coffee flavour once combined with the baked cornmeal.

The step that matters

Bake until browned. Browning drives the roasted, toasty flavour, as in coffee roasting. Underbaked cornmeal tastes raw and pale, while overbaked cornmeal turns bitter and burnt.

“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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