Skip to main content
Drink

Artificial Asses Milk

A milk substitute made by boiling water, milk, sugar, eringo roots, and rose conserve.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Artificial Asses Milk

Ingredients

Directions

  1. Boil the new milk and water together.

  2. Add the sugar-candy, eringo roots, and conserve of roses.

  3. Continue boiling until the mixture is reduced to half its original volume.

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

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

  2. Sugar + rosetop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + rosetop 26% of all pairs
    Smell alikelow
    Cooked together1,249 recipes

    Shared aroma: decanal (soap, orange peel).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

New milk
Provides the main body, richness, and sweetness of the drink.
White sugar-candy
Adds sweetness to the finished drink.
Conserve of roses
Adds floral aroma and flavour.
Eringo roots
Adds a subtle sweet, earthy flavour.

The step that matters

Reducing the mixture by half. Boiling concentrates the liquid as water evaporates, so the flavours and sweetness become stronger. Stopping too early leaves it thin and weak, while boiling too long can scorch the milk on the bottom of the pan.

“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.

You might also like

Rose WaterRose Water17 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes