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Fbioassesd Fowl

A soup made by simmering shredded cold roast fowl with lemon peel, mace, savory herbs, onion, pepper, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fbioassesd Fowl

Ingredients

Directions

Prepare

  1. Shred the remains of the cold roast fowl.

Make the soup

  1. In a pot, combine the fowl, lemon peel, pounded mace, savory herbs, chopped onion, and water.

  2. Season with pepper and salt to taste.

  3. Simmer gently until heated through, ensuring it does not boil.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Lemon + macetop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Remains of cold roast fowl
Provides the main protein and body of the soup.
Onion
Adds savory sweetness and aroma as it softens in the broth.
Lemon peel
Adds bright aromatic oils that lift the flavour of the broth.
Pounded mace
Contributes a warm, aromatic spice flavour to the broth.

The step that matters

Simmer gently, do not boil. Boiling toughens the shredded meat and can make the broth cloudy. A gentle simmer heats the fowl through while keeping it tender and the broth clear.

Swap the mace

How well each one fits the dish's main ingredients (lemon, onion, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against lemon, onion, pepper. 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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