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The Cremes of Haddock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Celery and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 4,794 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

The Cremes of Haddock

Ingredients

Directions

  1. Chop the celery into small pieces.

  2. Mix the celery with boiling water and let it boil again.

  3. Strain the mixture and rinse with cold water.

  4. Add the celery to the brown gravy and bring it slowly to a boil.

  5. Skim the soup and add sugar and salt to taste.

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. Celery + sugartop 33% of all pairs
    Smell alikelow
    Cooked together4,794 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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