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Breakfast

Full Diet

A simple diet plan with tea and milk for breakfast and supper, and meat with potatoes for dinner.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Full Diet

Ingredients

Directions

  1. Brew 1 oz. of tea.

  2. Serve with ½ pint of milk and 1 oz. of sugar.

  3. Roast, boil, or grill 1 lb. of meat.

  4. Serve with ½ lb. of potatoes.

  5. Brew 1 oz. of tea.

  6. Serve with ½ pint of milk and 1 oz. of sugar.

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. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Tea + potatotop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Tea
Brewing extracts the flavour and aroma compounds that give the drink its character.
Milk
Adds creaminess and softens the bitter, astringent taste of brewed tea.
Sugar
Adds sweetness, balancing the bitterness of the tea.
Meat
Roasting or grilling browns the surface, adding savoury flavour and aroma.
Potatoes
Boiling cooks the starch until the potatoes become soft and tender.

Swap the potato

How well each one fits the dish's main ingredients (bread, tea, milk, sugar, meat):

  1. Potatothe original
  2. Capsicumfits about as well
  3. Tomatofits less well
  4. Asparagusfits less well

Fit is the average pairing score against bread, tea, milk, sugar, meat. Candidates are from the same food group and used in at least 100 recipes.

“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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