Why it works: Asparagus and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 292 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Vienna Coffee
Ingredients
Directions
To one-fourth of a cupful of hot milk add two tablespoonfuls of whipped cream; fill the cup with hot coffee.
CHOCOLATE.
Scrape fine an ounce and a half of chocolate ; put into a saucepan with one cupful of water ; cook until smooth ; add to it three cupfuls of scalding hot milk ; mix thoroughly and serve with whipped cream. If unsweetened chocolate is used add two tablespoonfuls of sugar.
In making tea an earthern teapot is best ; fill the teapot with boil- ing water and let stand five minutes ; empty, and put in the tea ; allowing one teaspoonful for each cup ; cover with freshly boiled water and allow it to stand on the stove where it will keep hot, but will not boil, for five minutes ; or put in a cosy.
Juice of three and grated rind Half a cupful of sugar, of one large lemon, Four cupfuls of water.
Cook the sugar and grated rind of the lemon in half a cupful of water for five minutes; let cool squeeze the lemons; add the syrup and the remainder of the water : strain and serve ice cold.
ALPHABETICAL INDEX
Apple, Salad 37
Apples, Fried 31
Asparagus, Salad 36
Asparagus 44
Bacon 32
Barley, Water 61
Bavarian Cream 70
Beans, Boston Baked 43
" String 45
Beef, Boiled 18
" Broth 5
" Corned 19
" Roast 22
" Steak 21
" Stew 20
" Tea 61
Beets, Baked 43
" Boiled 43
Beverages 74
Biscuits, Baking Powder 48
Bisque of Lobster 12
Boiled Dinner 19
Boiled Meats 18
Boning, Fish 13
Bouillon 6
Bread, Boston Brown 47
" Corn 50
" Graham 46
" Milk 46
"" Vienna 45
" Whole Wheat 47
Broiled Hamburg Steak 32
Steaks 21
Broiling 21
Broth, Chicken 6
Buckwheat Cakes 51
Buns 47
Cabbage 44
Salad 36
Cake, Angel 62
tl Cocoanut 64
" Corn 50
" Delicate 63
41 Devil's Food 63
" Fruit 65
' ' German Coffee 47
Instructions in Mixing 62
Cake, Jelly Roll 67
" Lemon Queens 63
" Plain Loaf 64
" Pound i^~)
" Spice 64
" Sponge 63
" Sunshine 62
" Wedding 65
Cakes, Almond 66
" Buckwheat 51
" Flannel 50
" Griddle 50
" Short , 48
" Small Nut 68
Calf's Liver 32
Caramel Syrup 51
" Custards 59
" Icing 68
Cauliflower 44
Celery Salad 36
Charlotte Russe 70
Cheese Balls 30
Chicken, Broiled 22
" Croquettes 28
" Fricassee 2()
" Roast 25
" Salad 23
" Stew 19
( ihocolate 75
Chowder, Clam 12
" Fish 13
Coffee, Making 74
" Vienna 75
Cookies 68
Corn, Green 45
Cream, Bavarian 70
" Ginger 69
" Puffs 66
" Sauce 37
" Strawberry 70
" Whipped 73
( Jroquettes 27
lt Chicken 28
" Fish 16
" Meat 29
" Potatoes 28
" Rice 29
ALPHABETICAL INDEX— Continued
Croquettes, Royal 28
11 Sweetbreads 28
Croutons 9
Crullers 30
Cucumbers 35
Custard, Boiled 58
Baked 59
" Caramel 59
Doughnuts 31
Drawn Batter 38
Duck, Tame 25
" Wild 26
Egg- Balls 9
" Salad 35
" Vermicelli 53
" Baked 52
" Boiled ... 51
(i for Invalids 51
11 Poached 52
" Scrambled 52
" Shirred 52
Eggnog 62
Fat for Frying..! 26
" to Clarify 26
Fish, Baked ' 14
" Balls 15
" Boiled 14
" To Bone 13
" Broiled 13
" Chowder 13
" To Clean 13
" Cod 15
" Creamed 15
11 Croquettes 16
" Escalloped 16
" Fried 14
" Roes, Fried 16
" Salad 34
" Salt 15
Sauces 37
" To Skin 13
" Souffle 15
Filling for Cream Puffs 66
Flannel Cakes 50
Force Meat Balls 9
Frappe 74
Freezing 71
French Dressing 33
Fricasseeing 20
Fritters, Apple 29
" Batter 29
" Chicken 30
" Fruit 30
" Oyster 30
Frogs Legs, Fried 16
Frosting 67
Frying 26
Game, To Clean and Truss 24
Gelatine Desserts 68
Gems, Graham 49
Giblets, To Clean 24
Gingerbread 66
Gravv 24
Gruel, Oatmeal 61
Ham, Boiled 18
Hamburg Steak 32
Hollandaise Sauce 38
Horseradish Sauce 37
Ice Cream 72
" Caramel 72
" To Freeze 72
To Mould 72
" Neapolitan 72
Vanilla 72
Strawberry 72
[ces, Lemon 74
Icings 67
Invalid Cookery 61
Jelly, Chicken ' 62
Jenny Lind 48
Lamb Chops, Broiled 22
" " Breaded 27
11 Fricassee 20
" Roast 24
Lemon Pie 54
Lemonade 75
fl Flaxseed (51
Lettuce 36
Liver, Calf's 32
Lobster, Bisque L2
" Salad 34
Materials Served in Soup 9
Macaroni 42
' with Cream Sauce 42
" with Cheese 42
" with Tomatoes 42
• Maitre d 'Hotel Sauce 40
Mayonnaise Dressing 33
" Dressing, Cooked 33
Meats, 18
" Corned 19
il Sauces 37
Meringue 55
Mint Sauce 40
Moose 73
Muffins 49
" Sally Lunns 49
" Raised 49
Mush, Fried 30
Mushroom Sauce 38
ALPHABETICAL INDEX— Continued
Mutton Chops 22
a • Fricassee 20
New Jiingland Dinner 19
Oatmeal Gruel 61
Omelets, French •_'-
" Cheese 52
" Light 53
Onions, Boiled 43
Orange Pudding 51
" Jelly 71
Oyster Cocktail 17
'" Plant 10
Stuffing 27
Oysters, Creamed 17
" Escalloped 18
" Fritters 30
" Fried 30
" Panned 17
" Patties 17
"■ a la .foulette 18
" Raw 17
Pan Broiling 21
Parker House Rolls 46
Parsnips, Fried 44
Peas, Green 45
Paste, Puff 53
Pastry, Flaky 5^
Pie, Apple 55
" Custard 56
" Juicy Fruit 55
lt Lemon 54
" Peach 55
" Peach Cream 55
" Pumpkin 56
" Rhubarb 55
Popovers 49
Pork and Beans 43
Pork Chops 32
". Roast 24
Pot Roast 23
Potato Balls 41
Potato Salad 35
" Soup 12
Potatoes, Baked 41
Boiled 40
" Browned 41
" Creamed 41
11 French Fried 41
" Lyonnaise 42
Mashed 41
" Saratoga 41
Potatoes, Sweet - 42
Poultry, To Clean 24
" To Draw - 24
" To Dress for Roasting.... 25
" Gravy 25
" To Stuff and Truss 25
Prune Pudding 27
Pudding, Apple Roly Poly 5S
" Bread, French 57
11 Bread and Apple 58
" Corn Meal 59
" Delicate 57
" Fruit, Steamed 56
" Gelatine 68
" Nesselrode 73
" Orange 57
11 Plum, English 58
" Prune 57
" Prune Souffle 58
" Rice Cream 58
il Sauces - 60
" Snow <"
" Strawberry 68
" Yorkshire 23
Rabbit Curry 20
Rhubarb Pie ^
Rice, Boiled - 42
" Croquettes 29
Roasting 22
Rolls, Cinnamon 47
" French -. 46
" Parker House 40
Swedish 4S
" Twin 46
" Asparagus 36
' ' Banana 37
" Beet 30
" Cabbage 36
" Celery 30
" Chicken ;^:;
Cucumber 35
" ^gg i*5
" Fish 3o
Lettuce 36
(i Lobster 34
" Meat 35
" Potato 35
11 Shrimp 34
" Sweetbread 34
" Tomato 35
Sally Lunns 49
ALPHABETICAL INDEX— Continued
Salmon on Toast 16
Salsify Soup 10
Sauces, Meat and Fish 37
" Bechamel 39
" Beurre Noir 38
" Brown 37
Butter 38
Ci Champagne 39
" Horseradish 37
" Hollandaise 38
" Maitre d 'Hotel 40
" Mushroom 38
Oyster 39
Tartar 39
<< Tartare 39
" Tomato 38
" White 37
11 Pudding 60
" Berry 60
" Brandy 60
" Caramel 60
" Custard 58
" Foamy 60
" Fruit 60
" Golden - 59
" Hard 60
" Lemon 59
" Wine 60
Sauteing 31
Sherbet, Pineapple 74
Shortcake, apricot 48
" urarige 48
" Strawberry 48
Shrimp Salad.... 34
Souffle, r'ish 15
" Prune 58
Soup, Beef 5
" Bisque Lobster 12
' ' Bouillon j 6
" Chicken 6
" Clear Beef 5
" Clam 12
" Consomme 7
" Cream Asparagus 10
" Cream Celery 10
" Cream Chicken 10
" Cream Salsify 10
Soup, Cream Tomato 11
" Fish 13
Macaroni 8
" Muligatawnev 8
" Mock Bisque 11
" Mock Turtle 7
" Oyster 17
" Green Pea 11
" Split Pea 11
11 Potato 12
" Tomato 9
" Vegetable 6
11 Vermicelli 8
Spinach 44
Squash, Summer 44
Stew, Beef 19
<* Chicken 19
" Veal 20
Stock, To 'lcar 5
To Make 5
Mixed 6
Stuffing, Bread 25
" Oyster 25
Sweetbreads 2 1
li Cnamed 24
'* Salad 34
Tartar Sauce 39
Tartare Sauce 39
" Beef 61
" Beef Broiled 61
i i mbales 29
Toast 61
Tomato Salad 35
" Escalloped 43
Turkey, Roasl 25
Veal Cutlet :n
" Heart 23
" Roast 24
" Stew 20
Vegetables 40
Wafers 67
Wafers, Nut 68
Waffles 51
Water Ice "4
Wine Jelly.., ~ 1
Yorkshire Pudding 2:;
A few of the many reasons why
Carnation Milk
I S BEST
Carnation Cows browse in the sun -kissed fields and meadows in the States of Washington and Oregon — west of the mountains — where the pas- tures are green the year 'round
STERILIZED!
Nature has pro- vided numerous springs and the best of mountain streams
Climatic condi- tions are perfect
Wholesome well - bred cows and p e r f e c t sanitation go to make up the rest
SERIAL NUMBER 2205
On account of its purity, richness in butterfat, etc- Miss
Tracy recommends and uses Carnation Milk in all her
lectures and demonstrations
Pacific Coast Condensed Milk Co.
OEFICES: SEATTLE, WASH.
Factories: KENT, WASH. CHEHALIS, WASH.
Nutrition, whole recipe (rough)
Counts 27 of 45 ingredients. The other 18 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 27 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Oyster | 6 medium (84g) | 81 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Soup | not in our table | 0 |
| Cake | not in our table | 0 |
| Coffee | not in our table | 0 |
| Liver | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Meat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pudding | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Pie | not in our table | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Stew | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Veal | 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.
-
Asparagus + beanstop 1% of all pairsSmell alikestrongCooked together292 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Asparagus + barleytop 3% of all pairsSmell alikestrongCooked together44 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Barley + beanstop 3% of all pairsSmell alikestrongCooked together106 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Lemon + asparagustop 6% of all pairsSmell alikemoderateCooked together704 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the apple
How well each one fits the dish's main ingredients (cream, milk, sugar, lemon, asparagus, barley, beans):
- Vanillafits better
- Cherryfits better
- Avocadofits better
- Applethe original
Fit is the average pairing score against cream, milk, sugar, lemon, asparagus, barley, beans. Candidates are from the same food group and used in at least 100 recipes.
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