Skip to main content
Main

Table Xxviii

A mixed vegetable and bacon dish served with cream and tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
Jump to recipe ↓

Why it works: Parsnip and cauliflower work together. They rank in the top 8% of all ingredient pairs, and 27 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the components

  1. Cook 50 grams of bacon until crispy.

  2. Fry 1 egg to your liking.

  3. Slice 100 grams of parsnips and cook until tender.

  4. Toast 35 grams of bread and spread with butter.

  5. Heat 180 c.c of broth in a pot.

  6. Prepare 100 grams of chop and cook thoroughly.

  7. Steam 120 grams of cauliflower until soft.

  8. Sauté 100 grams of carrots in 2 tablespoons of butter.

Assemble and serve

  1. Toss 25 grams of lettuce with 100 grams of string beans and 55 grams of peas.

  2. Add 1 tablespoon of butter and serve with cream and tea.

  3. Serve with cream on the side.

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. Parsnip + cauliflowertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsnip + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

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

  3. Bread + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,145 recipes

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

  4. Parsnip + lettucetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together54 recipes

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

  5. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

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

What each ingredient does

Eggs
Egg fried to taste adds richness and a soft, set texture to the plate.
Bacon
Cooked until crispy, it adds salty, savoury flavour and fat to the dish.
Butter
Adds fat and rich flavour, and helps carrots brown and sauté.
Carrots
Sautéed in butter, they add natural sweetness and a tender texture.

The step that matters

Cook the bacon until crispy. Bacon rendered too briefly stays chewy and greasy, while overcooking makes it brittle and bitter. Cooking gently over moderate heat lets fat render out so the meat turns crisp.

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (egg, parsnip, bread, butter, carrot, cream, lettuce):

  1. Leekbetter flavor fit
  2. Potatobetter flavor fit
  3. Beetrootbetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against egg, parsnip, bread, butter, carrot, cream, lettuce. 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.

You might also like

Illustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Green PeasIllustrationGreen Peas229 recipesIllustration of Carrot SoupIllustrationCarrot Soup134 recipesIllustration of White BreadIllustrationWhite Bread80 recipes