Name: Table of Contents
Ingredients: 85 grains cooked whole; 22 methods of cooking meat; 32 soup making; 39 boiling meat; 40 frying in fat; 40 baking meat; 41 broiling meat; 42 use of thermometer; 43 heat saver; 45 recipes; 46 beef; 46 veal; 50 mutton; 51 pork; 52 fish; 55 fowl; 57 eggs; 58 cheese; 61 care; 63 sour milk; 66 usesof fats; 71 meat; 72 iii; 75 grains; 79 sugars; 81 potatoes; 82 fruits; 85 cooking of grits; 86 corn flour; 87 graham flour

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Ingredients

Directions

GENERAL INTRODUCTION, 1
THE KITCHEN, 18
I. PROTEID - CONTAINING FOODS (Animal Sort), AND
THEIR PREPARATION, 22
Methods of Cooking Meat, .__ 32
Soup Making, _ 33, 39
Boiling Meat, ...34, 40
Frying in Fat, 35, 40
Baking Meat, 35, 41
Broiling Meat, 36, 42
Use of Thermometer, 43
Heat Saver, 44
To Make Meat Tender, 45
Recipes for Cooking Meat, _ 46
Beef,_. 46
Mutton and Lamb, 51
Fish and Fish Soups, _ _ __ 55
Fowl and Fowl Soups, 57
Eggs and Egg Dishes, 58
Cheese and Cheese Dishes, . 61
Care and Use of Milk, 63
Sour Milk, 64
II. FATS AND OILS, 66
Usesof Fats, 71
Meat and Vegetable Sauces, 72
III. THE CARBOHYDRATE-CONTAINING FOODS AND THEIR
PREPARATION, _ 75
Grains, 79
Sugars, 80
Table of Contents.
Legumes, 81
Potatoes and other Vegetables, _ 82
Fruits, 83
The Cooking of Grains, _ _ 85
Grains Cooked Whole, 85
Cooking of Grits, 86
Corn Flour, 87
Graham Flour, 88
Fine Wheat Flour, 89
Macaroni and Noodles, 89
Flour Raised with Fat, 91
Flour Raised with Egg, 92
Egg Pancakes, &c 92
Flour Raised with Carbonic Acid Gas, 93
(a) Yeast Raised,
White Bread, .... 94
Rye and Corn Bread,.. 97
Biscuits, Rolls, &c 97
Yeast Pancakes, 99
Buckwheat Flour, _ 100
(5) Raised with Soda,
Methods, _ 101
Soda Biscuits, 102
Uses of Biscuit Dough, &c 102
Soda Corn Breads, _ 103
Soda Pancakes, without Eggs, . 103
Soda Pancakes, with Eggs, 104
Uses for Bread, ._. 105
Simple Sweet Dishes, 107
Milk Puddings,.. 107
Fruit Puddings, with Biscuit Dough, 108
Fruit Puddings with Bread, 109
Custard Puddings, _ 110
Bread and Custard Puddings, 110
Suet Puddings, 112
Pudding Sauce, 112
Fritters, 113
Cooking of Vegetables, 115
Table of Contents.
Soups without Meat, 117
Vegetable Soups, _ - . 117
Flour and Bread Soups, _ _ 121
Milk Soups or Porridges, 122
Fruit Soups, 124
Additions to Soups, 126
Dumplings for Soups and Stews, 127
Flavors and Seasonings, 130
Drinks, 133
COOKERY FOR THE SICK, 137
TWELVE BILLS OF FARE — Explanation, 142
Class I. (with letter of advice to mother of the family), 143
Class II -- 163
Class III .- 164
TWELVE COLD DINNERS, 176

Nutrition, whole recipe (rough)

2031Calories

120 gProtein

75 gFat

212 gCarbs

Counts 12 of 21 ingredients. The other 9 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Pork	100g cooked	242
Salmon	100g cooked	208
Biscuit	1 medium (45g)	166
Potato	1 medium (173g) baked	161
Sour Milk	1 cup (244ml) whole	149
Cheese	1 oz (28g) cheddar	113
Rye	1 slice (32g)	83
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Sugar	1 tbsp (12.5g) granulated	49
Meat	not in our table	0
Soup	not in our table	0
Veal	not in our table	0
Mutton	not in our table	0
Fruit	not in our table	0
Wheat	not in our table	0
Macaroni	not in our table	0
Pancake	not in our table	0
Buckwheat	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.

By Abel, Mary Hinman, b. 1850. 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.

Beef + porktop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Beef + muttontop 10% of all pairs

Smell alikemoderate

Cooked together2,373 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Veal + porktop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Meat + porktop 11% of all pairs

Smell alikemoderate

Cooked together3,208 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Beef + vealtop 11% of all pairs

Smell alikemoderate

Cooked together3,784 recipes

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