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To Keep Cider Sweet

A method of sweetening cider using mustard seed and sassafras.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cider and mustard are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,414 recipes. Both carry linalool, which smells floral, citrus. The science ↓

To Keep Cider Sweet

Ingredients

Directions

  1. Add the white mustard seed to the barrel of cider.

  2. Add the sassafras to the barrel of cider, then mix well to combine.

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. Cider + mustardtop 13% of all pairs
    Smell alikelow
    Cooked together1,414 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Cider
Forms the liquid base that the other flavourings are steeped in.
White mustard seed
Adds a sharp, pungent bite to the cider.
Sassafras
Contributes a distinctive aromatic, root-beer-like flavour.

“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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