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Hop Bitters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Dandelion and whisky work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 5 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hop Bitters

Ingredients

Directions

  1. Boil or simmer the hop leaves and buchu leaves in 1 gallon of water for 6 hours, reducing it to 1 quart.

  2. Strain the mixture and let it cool.

  3. Add the tincture of dandelion, fluid extract of mandrake, and whisky to the cooled mixture.

  4. Take 1 to 3 tablespoonfuls three times a day before meals.

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. Dandelion + whiskytop 26% of all pairs
    Smell alikemoderate
    Cooked together5 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Buchu + whiskytop 50% of all pairs
    Smell alikelow
    Cooked together0 recipes
  3. Buchu + dandeliontop 77% of all pairs
    Smell alikelow
    Cooked together0 recipes

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

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