Name: Chicken Stew
Ingredients: one teaspoonful of salt; one tablespoonful of butter; one-half cupfuls of cold milk; a saltspoonful of pepper; two tablespoonfuls of flour; salt; pepper

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Stew

Ingredients

Directions

Singe, draw, wash and cut the chicken, at the joints, into serving pieces ; cover with boiling water ; add one teaspoonful of salt and half a saltspoonful of pepper; simmer until tender; remove all the large bones and put the chicken, on toast, on a large platter; cook
•2() PRACTICAL cooK BOOK
together one tablespoonful of butter and two tablespoonfuls of flour; add one and one-half cupfuls of cold milk and stir until smooth ; add the chicken broth gradually; season with pepper and salt and celery salt; pour the hot sauce over the chicken and toast, and serve Tf you wish to serve dumplings with the chicken stew, ten minutes before the chicken is cooked let the liquid boil up. then put in the dumplings. When serving dumplings omit the toast.

Nutrition, whole recipe (rough)

712Calories

21 gProtein

21 gFat

108 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. 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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pepper + flourtop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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