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Mutton Diet

A meal plan featuring bread, broiled mutton, tea, egg, milk, porter or wine, and fresh vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Diet

Ingredients

Directions

  1. Serve 6 oz of bread and ½ lb of broiled mutton for dinner.

  2. Serve 4 oz of bread and 1 pint of tea for supper.

  3. Add 1 egg, ½ pint of new milk, and either 1 pint of porter or 4 oz of wine as extras.

  4. Include fresh vegetables as ordered.

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

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

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

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

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Tea + winetop 15% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Mutton
Provides protein and fat, giving the meal its main substance and savoury flavour.
Bread
Supplies starch and carbohydrate as the filling base of both meals.
Egg
Adds protein and richness, and helps bind and enrich the extras.
New milk
Adds moisture, fat and milk protein, softening the diet and adding richness.

“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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