Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Fried Eels
Ingredients
Directions
Mrs. James. S. Leonard.
Skin and clean the eels; cut in 3 inch lengths; put in boiling water with a little vinegar and let simmer o minutes. Drain, dry and season ; then cook as any other small fish.
BAKED FISH, XO. \.
Take a large fish, shad, red snapper, rock, etc., scale, clean and wash inside and out; stuff with plain dressing, and sew it up. Put in a greased dripping pan, dredge with flour, salt and pepper, put in 1 cup boiling water, and bake in a hot oven lo minutes to each pound, basting everv 10 minutes. If the boiling water evapo- rates, add more. Put carefullv on a hot platter, garnish with parsley and lemon, and serve with sauce HoUandaise, or a white sauce to which (if a shad) the boiled and mashed roe has been added.
62 OLD COUNTRY RECIPES AND NEW.
BAKED FISH, NO. 2.
Put 3 one pound slices fresh halibut or any large fish in a frying pan with ^ tablespoon butter, 1 teaspoon salt, and less than half as much pepper ; add \ cup water, and \ cup white wine. Cover with a greased paper, boil 5 minutes, then bake in the oven 20 minutes. Take out, dress on a hot dish, and serve with the following sauce poured over it : 1 tablespoon butter rubbed with 1:} tablespoons fiour in a hot saucepan, the fish liquor strained into this, 1 chopped hard boiled egg added, and 1 egg yolk beaten up with 2 tablespoons cream ; all to be very hot when served.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Cream + peppertop 23% of all pairsSmell alikelowCooked together21,449 recipes
Shared aroma: acetic acid (sour, vinegar).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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