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In Phials

A dish of separately cooked meats, fish, fruits, grains, and desserts served in phials.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 37 ingredients
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Why it works: Barley and beef work together. They rank in the top 7% of all ingredient pairs, and 458 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

In Phials

Ingredients

Directions

Prepare

  1. Souse the pigs' foot and tripe.

  2. Whip the egg.

  3. Peel and prepare the apples.

  4. Heat the milk until warm.

  5. Use fresh eggs as needed.

  6. Prepare the codfish by curing and drying.

  7. Shave the cabbage and mix with vinegar.

  8. Use the sour hard apples as needed.

Cook the ingredients

  1. Boil the trout until cooked through.

  2. Broil the venison steak.

  3. Boil the animal brains until tender.

  4. Boil the sago until soft.

  5. Boil the tapioca until cooked.

  6. Boil the barley until tender.

  7. Broil the beef's liver until cooked.

  8. Boil the sour apples until soft.

  9. Roast the wild turkey until done.

  10. Boil the domestic turkey until cooked through.

  11. Boil the gelatine until dissolved.

  12. Roast the wild goose until cooked.

  13. Roast the sucking pig until tender.

  14. Broil the fresh lamb until cooked.

  15. Warm the hash of meat and vegetables.

  16. Boil the pod beans until tender.

  17. Bake the sponge cake until golden.

  18. Boil the parsnips until soft.

  19. Roast the Irish potatoes until golden.

  20. Boil the head cabbage until tender.

  21. Boil the spinal marrow until cooked.

  22. Fricassee the full-grown chicken until tender.

  23. Bake the custard until set.

  24. Boil the beef with salt until cooked.

  25. Serve the fresh oysters raw.

  26. Soft boil the fresh eggs until desired doneness.

  27. Broil the striped bass until cooked.

  28. Roast the lean beef until rare.

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. Barley + beeftop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together458 recipes

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

  2. Barley + cabbagetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together124 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Apple + milktop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together4,104 recipes

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

  4. Apple + cabbagetop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together235 recipes

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

  5. Milk + beeftop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Eggs
Bind the mixture and add structure and richness when set by heat.
Milk
Adds moisture and softness to the custard.
Sago
Thickens and gives a soft, tender body as it cooks.
Tapioca
Thickens and gives a soft, tender body as it cooks.

The step that matters

Bake the custard until set. Eggs set through gentle, even heat. Overbaking at high heat makes the custard curdle, weep and turn rubbery, so it should be removed once just set.

Flavor stand-ins for the cabbage

How well each one fits the dish's main ingredients (egg, apple, venison, barley, milk, beef, liver):

  1. Potatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against egg, apple, venison, barley, milk, beef, liver. 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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