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Dessert

Coloring Butter with Carrots

A butter colored by extracting carrot juice and mixing it into churned cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cream and carrot are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,215 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Coloring Butter with Carrots

Ingredients

Directions

Prepare the carrot juice

  1. Wash and grate the carrots on a coarse grater.

  2. Pour boiling water over the grated carrots to extract the color.

Churn the butter

  1. Put the cream into the churn.

  2. Strain the carrot juice through coarse muslin into the cream.

  3. Churn the mixture until well combined.

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. Cream + carrottop 29% of all pairs
    Smell alikelow
    Cooked together2,215 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Cream
Its fat is churned together to form the butter.
Carrots
Their juice colors the butter a golden yellow.

“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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