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Milk with Egg and Beer Tea

A beverage made by thickening milk and egg, then adding heated beef tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Milk with Egg and Beer Tea

Ingredients

Directions

  1. In a saucepan, carefully thicken the egg and milk over low heat, stirring constantly.

  2. Once thickened, transfer the mixture to a hot basin.

  3. Gradually add the heated beef tea, mixing well after each addition.

  4. Serve immediately.

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. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

Egg
Thickens with gentle heat to give the mixture body and a soft, smooth texture.
Milk
Adds richness and softness, and its proteins help the mixture thicken gently with the egg.
Beef tea
Supplies the savory meaty flavor and liquid that the thickened egg and milk are blended into.

The step that matters

Thickening the egg and milk over low heat. Egg proteins set at a narrow temperature range, so high heat or lack of stirring can scramble the egg into lumps instead of a smooth thickened base.

“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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