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Duchess Caviare Toast

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Duchess Caviare Toast

Ingredients

Directions

  1. Mrs. H. L. Scott.

  2. Cut small rounds of toasted bread, and in the center put a small portion of caviare, and around this a circle of tiny pearl onions.

  3. CASSEROLE OF MOCK SWEETBREAD WITH POTATO

  4. Miss Irene Hanley.

  5. i lb. uncooked veal. y2 saltspoon pepper.

  6. i slice onion. ½ cup mushrooms.

  7. i cup white sauce. I teaspoon lemon juice.

  8. i saltspoon salt. I egg.

  9. i saltspoon celery salt. Parsley.

  10. Cut veal in i-inch pieces and cook with I slice onion in boiling salted water ; then put this into cold water to whiten. Make I cup of white sauce and season with salt, celery salt, and pepper. Put the mushrooms cut into quarters into the sauce; heat over hot water 5 minutes. Remove ; add quickly 1 teaspoon lemon juice and 1 well-beaten egg; serve inside potato border or on toast. Garnish with parsley.

Nutrition, whole recipe (rough)

96Calories
7 gProtein
5 gFat
6 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Salt1 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 Hamilton, Ohio. First Methodist Episcopal church. [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.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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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