Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Cream of Salsify or Oyster Plant
Ingredients
Directions
Make the sauce
Heat a tablespoonful of butter in a pot.
Add two cupfuls of salsify broth, made by stewing the salsify in water until the water is well flavored.
Stir constantly until it makes a smooth sauce.
Add two more cupfuls of the broth and simmer for Ave minutes.
Finish and serve
Add one cupful of milk and half a cupful of cream.
Heat until boiling hot.
Season to taste, and serve.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salsify | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 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
- Salsify broth
- Provides the main flavor base, extracted by stewing the salsify in water.
- Milk
- Adds body and softness, giving the soup a mellow, creamy base.
- Cream
- Adds richness and fat, giving a smoother, silkier mouthfeel.
The step that matters
Stir constantly until it makes a smooth sauce. Butter and flour-free liquid can scorch or form lumps if left unstirred over heat. Constant stirring keeps the mixture even and smooth as it thickens.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.