Name: Baked Spring Chickens
Ingredients: one gill of milk; two chickens rub butter the size of an egg; butter the size of an egg and a spoon- ful of flour togeth; pepper; salt

Why it works: Milk and butter 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 ↓

Baked Spring Chickens

Ingredients

one gill of milk
two chickens rub butter the size of an egg
butter the size of an egg and a spoon- ful of flour togeth
pepper
salt

Directions

Cut them open at the ba^k ; spread out in a pan and sprinkle with pepper, salt, flour and soma water. Baste often,
Use Tournade's Kitchen Bouquet
and once or twice with butter. Wlien done, rub butter over them and set in the oven a little while before serving. CHICKEN FRICASSEE.
Boil fortv minutes in water enough to cover them. Put part of the water in which they were boiled in a stewpan. For two chickens rub butter the size of an egg and a spoon- ful of flour together, and stir into the water. When it boils, add salt and one gill of milk. Lay in the chickens; cover the pan and stew twenty minutes.

Nutrition, whole recipe (rough)

955Calories

59 gProtein

30 gFat

109 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
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 Mansfield, W. H., & co., Putnam, Conn., pub. [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.

Milk + buttertop 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 + chickentop 13% of all pairs

Smell alikemoderate

Cooked together4,389 recipes

Shared aroma: 1-hexanal (fruit).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Chicken + buttertop 15% of all pairs

Smell alikemoderate

Cooked together13,902 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).