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Breakfast

Feeding After the Second Year

A feeding plan for children after the second year, listing meals and portions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Potato and asparagus match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 217 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Feeding After the Second Year

Ingredients

Directions

Milk and dinner

  1. Divide 20 ounces of milk equally between breakfast and supper.

  2. For dinner, serve 5 to 6 ounces of soup or 2 to 3 ounces of beef juice.

  3. Include a portion of meat such as lamb chop, steak, chicken, or roast beef.

  4. Add a side of baked or mashed potato or boiled rice.

  5. Serve green vegetables like asparagus, stewed celery, spinach, or carrots.

  6. Finish with a dessert of cooked fruit, rice pudding, or custard.

Breakfast and supper milk

  1. For breakfast, serve cooked cereal, a soft egg, and bread with butter.

  2. Offer 8 to 10 ounces of milk at breakfast and supper.

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. Potato + asparagustop 4% of all pairs
    Aroma overlapstrong
    Mentioned together217 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Asparagus + ricetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together261 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Potato + ricetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Milk + ricetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together7,374 recipes

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

  5. Beef + potatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Milk
Supplies most of the liquid and protein, keeping the diet soft and moist.
Soup or beef juice
Adds savory moisture and flavour, helping the other foods go down easily.
Meat
Provides protein and substance, cooked until tender enough to chew easily.
Potato
Adds starch that gives bulk and a soft, moist texture.
Cooked cereal
Thickens with starch as it cooks, giving a soft, filling base.
Soft egg
Sets gently when cooked, giving soft protein that is easy to eat.

Flavor stand-ins for the apple

How well each one fits the dish's main ingredients (milk, beef, meat, potato, asparagus, rice, junket):

  1. Coconutbetter flavor fit
  2. Vanillabetter flavor fit
  3. Cherrybetter flavor fit
  4. Applethe original

Fit is the average pairing score against milk, beef, meat, potato, asparagus, rice, junket. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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