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Potage De Vermicelle Aux Petits Pois

From an old cookbook · modernised transcription
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Why it works: Peas and sugar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and 1,928 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Potage De Vermicelle Aux Petits Pois

Ingredients

Directions

  1. Prepare the potage as demonstrated previously.

  2. At the moment of serving, add 2 cups of cooked peas.

  3. Mix in the vermicelli according to the standard method.

  4. Add a pinch of sugar and serve.

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 aroma chemistry they share, and how many recipes mention both.

  1. Peas + sugartop 31% of all pairs
    Aroma overlaplow
    Mentioned together1,928 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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