Name: French Dishes
Ingredients: four ounces of butter; two ounces of parmesan cheese; ten pieces; two ounces of grated american; a pinch of red pepper; a gill of milk; an ounce of butter; five eggs; 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 ↓

French Dishes

Ingredients

Directions

four ounces of butter, two ounces of Parmesan cheese, an egg, a pinch of red pepper, and a gill of milk, which you have added little by little. Mix all well together, roll the paste out about an eighth of an inch thick, cut it in strips a quarter of an inch wide and six inches long, and send to a moderate oven until colored a light brown. Divide them in bundles of ten pieces each, around which tie very narrow ribbons of different colors. Serve very hot.
518. Cheese Souffles. Put in a bowl two ounces of grated American and the same of Gruyere cheese. Mix well with them the yolks of five eggs. Beat the whites of your eggs until very stiff, mix an ounce of butter with your eggs and cheese, then stir in lightly the whites of your eggs. Pour your mixt- ure into small paper cases, send them to a gentle oven for about ten minutes, and serve instantly.

Nutrition, whole recipe (rough)

453Calories

25 gProtein

33 gFat

16 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6

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

By Caron, Pierre, fl. 1886-1899. 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 + parmesan cheesetop 9% of all pairs

Smell alikemoderate

Cooked together4,163 recipes

Shared aroma: guaiacol (smoky, sweet).
Parmesan cheese + peppertop 14% of all pairs

Smell alikemoderate

Cooked together5,322 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Parmesan cheese + milktop 15% of all pairs

Smell alikemoderate

Cooked together1,608 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).