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Mutton-broth Diet

A diet consisting of mutton broth with barley, served with bread and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Mutton-broth Diet

Ingredients

Directions

Prepare

  1. Weigh the neck of mutton with the bone before cooking.

Cook and serve

  1. Cook the mutton in 1 pint of broth until tender.

  2. Serve the mutton in the broth with barley.

  3. Accompany with 10 oz. of bread and ½ pint of milk.

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

    Shared aroma: 2-undecenal (sweet).

  2. Bread + muttontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + barleytop 12% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Neck of mutton
Provides the main protein and flavour, and the bone adds richness to the broth.
Broth
Carries moisture and flavour while the mutton cooks until tender.
Barley
Adds body and a chewy texture to the broth.
Bread
Provides starch and bulk to accompany the broth.
Milk
Adds moisture and mild sweetness alongside the meal.

The step that matters

Cook the mutton in the broth until tender. Neck meat is rich in connective tissue, which breaks down into gelatin only with slow, gentle simmering. Cooking too fast or too briefly leaves it tough and stringy.

“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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