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Dutch

Durcu Sauce Ror Meat or Fisu

From an old cookbook · modernised transcription
From a historical cookbook · 4 ingredients
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Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and 44,316 recipes mention both. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Durcu Sauce Ror Meat or Fisu

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. Egg + lemontop 19% of all pairs
    Aroma overlaplow
    Mentioned together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Vinegar + lemontop 20% of all pairs
    Aroma overlapmoderate
    Mentioned together7,334 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + eggtop 33% of all pairs
    Aroma overlaplow
    Mentioned together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and lemon share little aroma chemistry, yet 44,316 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (vinegar, egg):

  1. Currantabout as good a flavor fit
  2. Strawberryabout as good a flavor fit
  3. Raspberryabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against vinegar, egg. 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).