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Roast Pork

A roasted pork served with mashed potatoes, creamed carrots, and Bavarian cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Roast Pork

Why it works: Potato and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,107 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Roast Pork

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Roast the pork until fully cooked, about 1.5 hours.

  3. Boil the potatoes until tender, then mash them.

  4. Steam or boil the carrots until soft.

Make the sauces and dessert

  1. Prepare the white sauce by melting butter, adding flour, and whisking in milk until thickened.

  2. For Bavarian cream, mix milk, cream, sugar, and gelatin, then chill until set.

Serve

  1. Serve the pork with gravy made from the drippings, alongside mashed potatoes and creamed carrots.

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.

Photo for illustrative purposes only · Contact us to use it

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. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Pork
Provides the main protein, which becomes tender and browned as it roasts.
Potatoes
Boiled and mashed, they give a soft, starchy base that absorbs butter and milk.
Butter
Adds fat and richness to the white sauce and gives it a smooth flavour.
Flour
Thickens the white sauce when cooked with melted butter, giving it body.
Milk
Forms the liquid of the white sauce and adds moisture and creaminess to the Bavarian cream.
Cream
Adds fat and richness, giving the Bavarian cream a smooth, velvety texture.

The step that matters

Whisking the white sauce. Flour must be cooked briefly in melted butter and whisked into the milk to avoid lumps. Whisking keeps starch granules dispersed so the sauce thickens evenly as it heats.

Swap the carrot

How well each one fits the dish's main ingredients (pork, potato, sauce, bread, butter, cream, flour):

  1. Chivefits better
  2. Asparagusfits better
  3. Onionfits better
  4. Carrotthe original

Fit is the average pairing score against pork, potato, sauce, bread, butter, cream, flour. 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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