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Wine Whey

A cooling drink made from sweet milk, sugar, cinnamon, and claret wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wine Whey

Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Wine Whey

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the sweet milk, sugar, and cinnamon.

  2. Stir in the claret wine.

Rest and serve

  1. Let the mixture sit for about 30 minutes until it thickens.

  2. Serve as a cooling food for someone recovering from fever.

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.

Photo for illustrative purposes only · Contact us to use it

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 + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cinnamon + winetop 14% of all pairs
    Smell alikelow
    Cooked together2,170 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sweet milk
Provides the protein and liquid base that thickens into curds and whey.
Claret wine
Its acidity causes the milk proteins to coagulate, which thickens the mixture and separates the whey.
Sugar
Adds sweetness to balance the acidity of the wine.
Cinnamon
Adds a warm aroma and flavour.

The step that matters

Stir in the claret wine. The wine's acid makes the milk proteins clump and thicken, so the amount used and the sitting time both affect how firm the mixture becomes. Stir it in evenly so the curds form uniformly.

“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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