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Breakfasts for Spring and Summer

A dish of broiled fresh shad served with butter, Indian cakes, rolls, and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and potato are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Breakfasts for Spring and Summer

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the grill.

  2. Clean and season the fresh shad with coarse sea salt.

Cook and serve

  1. Broil the shad until cooked through, about 5-7 minutes per side.

  2. Serve with butter, Indian cakes, rolls, and mashed potatoes.

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. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Fresh shad
Is the main protein, cooked by broiling until it is cooked through.
Butter
Adds richness and fat to the fish when served alongside it.

The step that matters

Broil the shad until cooked through. Fish cooks quickly and can dry out if overcooked, while undercooked fish is unsafe to eat. Checking doneness on the thickest part helps the flesh stay moist and fully cooked.

“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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