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Indian

Saddle of Mutton with Green Peas.

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
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Why it works: Red currant and peas share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 14 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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. Red currant + peastop 7% of all pairs
    Aroma overlapstrong
    Mentioned together14 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Potato + peastop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,016 recipes

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

  3. Mutton + peastop 6% of all pairs
    Aroma overlapstrong
    Mentioned together598 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Red currant + potatotop 8% of all pairs
    Aroma overlapstrong
    Mentioned together68 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mutton + potatotop 9% of all pairs
    Aroma overlapstrong
    Mentioned together293 recipes

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

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

Flavor stand-ins for the red currant

How well each one fits the dish's main ingredients (mutton, potato, peas):

  1. Pumpkinabout as good a flavor fit
  2. Red currantthe original
  3. Cherryabout as good a flavor fit
  4. Coconutabout as good a flavor fit

Fit is the average pairing score against mutton, potato, peas. 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).