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Ijills of Fare

From an old cookbook · modernised transcription
By Kellogg, E. E. (Ella Ervilla) · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Grape and potato work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 415 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Ijills of Fare

Ingredients

Directions

  1. Fresh Apples

  2. Toasted Whole-Wheat Wafers

  3. Rolled Wheat with Cream

  4. Grape Toast

  5. Whole-Wheat Puffs Toasted Wafers

  6. Baked Sweet Apples

  7. Stewed Prunes

  8. Cream Hot Milk

  9. CosL- Apples (fresh and baked), one half peck, loc.; one lb. rolled wheat, 5c.; one and a half lbs. zwieback for toast, 15c.; one pint of canned grape pulp for toast, I2C. ; puffs (for which besides milk, three eggs at 25c. per doz., and one and one half lbs. whole-wheat flour at 5c. per lb. were used), 14c. ; two and one half lbs. of California prunes, 37c. ; two qts. cream, an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual, 40c. ; two lbs. of toasted whole-wheat wafers, 20c. — mak- ing the entire cost of breakfast $1-53, or exactly nine cents for each person.

  10. Lima Bean Soup

  11. Baked Potato with Cream Sauce

  12. Scalloped Vegetable Oysters

  13. Graham Grits

  14. Whole-Wheat liread

  15. Whole- Wheat Wafers, Toasted

  16. Canned Cherries

  17. Citron Apples with Whipped Cream

  18. Cream Hot Milk

  19. Cos/: One and one fourth lbs. Lima beans, 9c. ; one half peck of potatoes, I2c.; one lb. Graham grits, 5c.; i loaf whole-wheat bread, lOc; 2)^ lbs. whole- wheat wafers, 23c. ; canned cherries, 25c. ; apples and citron, loc. ; 3 bunches vege- table oysters, 15c.; cream (i cup for the soup, one for the cream sauce, and one for whipped cream, besides three and one fourth pints for individual use), 50c. ; flour and sugar for cooking, loc. Total, $1.69 — a little less than ten cents each.

Nutrition, whole recipe (rough)

382Calories
21 gProtein
8 gFat
58 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Oyster6 medium (84g)81
Egg1 large egg (50g)78
Grape1/2 cup (76g)62

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

By Kellogg, E. E. (Ella Ervilla). 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.

  1. Grape + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together415 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Oyster + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together229 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Grape + oystertop 26% of all pairs
    Smell alikelow
    Cooked together86 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Swap the grape

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

  1. Lemonfits better
  2. Pumpkinfits better
  3. Cherryfits about as well
  4. Grapethe original

Fit is the average pairing score against oyster, egg, potato. Candidates are from the same food group and used in at least 100 recipes.

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