Name: Fish and Sea Food
Ingredients: one pound of kippered salmon; one pint water 20 minutes; 1 quart milk; 1 pound halibut $0; 4 cupfuls cost $0; half cupful should be a portion; two quarts of boiling water; a small piece of bacon on top of each turban; a dash of salt; 2 lbs; 6 persons $0; 8 cents; 7 cents per portion; six squares; 6 crackers 0240 1 egg; 1 egg; 5 persons $0; 8 cents per cupful; 16 cents; 4 cents; half quarts; 2 onions; salt; cloves; bay leaf; pepper; parsley

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fish and Sea Food

Ingredients

Directions

stew pan. Add potato cubes, boiling water, salt, onion with cloves stuck in it, bay leaf and salmon, minced if raw salmon is used. If boiled salmon is used add it when the potatoes are tender, with the milk, heated. Sim- mer 10 minutes. Add butter, pepper and minced parsley just before serv- ing.— Mrs. Metzger.
Salmon Turbans,
0 IV. , Cost-
2 lbs. salmon $0.4000
1 t salt , 0003
3 slices bacon 0800
Gas to bake 20 minutes 0073
Cost to serve 6 persons $0.4876
Or 8 cents each.
Bone, remove skin and cut salmon in strips. Roll up .strips, pinning to- gether with toothpicks. Put a small piece of bacon on top of each turban. Bake 20 minutes and serve. — Mrs. Ralph C. Day, 648 East Forty-eighth street North.
Kippered Salmon Toast.
1 lb. kippered salmon $0.2500
6 slices bread 0200
1 T butter 0156
1 t salt 0003
Vb t pepper 0010
Gas, 30 minutes 0023
Cost $0.4142
Serves six people at cost of less than 7 cents per portion.
One pound of kippered salmon, cut in six squares; boil slowly in one pint water 20 minutes. Be careful to keep fish intact, as this adds to its dainti- ness. Pour over this 1 quart milk, add butter, pepper, salt to taste. Thicken with tablespoonful flour. Boil up and pour over buttered toast. In serving, place toast on individual platter, square off fish on top, pour over the gravy and place sprigs of parsley round the plate. — Mrs. Cooley, 291 East Fifty-second street.
Baked Halibnt Loaf.
(For First Prize.) Cost.
Halibut $0.2*000
6 crackers 0240
Vs t pepper 0010
1 t salt 0003
1 c sweet milk 0268
Gas 1 hour (medium oven) 0220
Serves 5 persons $0.3158
Or each 0631
Flake the halibut, add the crackers, which have been finely rolled, to- gether with the beaten egg and cup of milk. Season and bake one hour in medium oven. Serve with cream sauce seasoned with 1 T minced pars- ley. The halibut may be steamed or boiled previously. — Mrs. Ringo, 819 East Burnside street.
Creamed Halibnt. Cost
1 T butter 0032
1 pt. milk 0535
1 T flour 0009
1 t salt 0003
% t pepper 0010
% c bread crumbs 0075
Gas, medium, 30 min 0057
Gas, hot oven, 15 min 0120
About 4 cupfuls cost $0.3341
Or 8 cents per cupful. Half cupful should be a portion of this.)
Boil the fish and pick it apart in large flakes. Rub the butter and flour together; add the milk, stir until boil- ing. Take from the fire; add the fish and seasoning. Stand over hot water until thoroughly heated; turn into a baking dish, cover with bread crumbs and brown quickly in the oven. This may be served in ramekins or small individual dishes, and any kind of fish may be used. — I. G. C.
Halibut Chowder.
1V2 lbs. of halibut $0.2225
% lb .salt pork 0500
% lb. dry onions 0375
1 lb. potatoes 0250
1 pt. milk 0600
1 T salt 0008
Vz t pepper 0042
Gas, medium, 10 minutes 0019
Simmering, 30 minutes 0020
Cost of 2y2 quarts $0.4039
Cost per quart, 16 cents; per cupful, 4 cents.
Cut the pork into small cubes and fry brown, pour with fryings into an iron pot or skillet. Cut the fish in pieces, lay in the kettle with alter- nate' layers of sliced tomatoes, onions and seasoning. Cover with two quarts of boiling water and cook 40 minutes. Then add the milk, let come to boiling point and serve. This is delicious and very substantial. It makes two and a half quarts. — Mrs. G. Spencer.
Smothered Halibut.
Cost. 2 lbs. halibut $0.3000
1 lb. potatoes 0250
V2 lb. salt pork 1000
2 onions (large) 0200
V2 t pepper 0042
1 t salt 0003
Gas to fry 0149
Cost $0.4644
Cut the salt pork in slices and fry slowly. "When the pork is brown take it out and put in slices of onions. Cook them till about a third done; then skim them out and lay some of the fish on bottom of the pan. Over this spread some of the onions and a dash of salt and pepper. Cover with the sliced raw potatoes and sprinkle

Nutrition, whole recipe (rough)

1133Calories

79 gProtein

34 gFat

121 gCarbs

Counts 12 of 13 ingredients. The other 1 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
Salmon	100g cooked	208
Milk	1 cup (244ml) whole	149
Halibut	100g cooked	140
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
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.

By Chapel, Inie Gage, Mrs. [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.

Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Clove + peppertop 5% of all pairs

Smell alikestrong

Cooked together17,451 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Clove + parsleytop 6% of all pairs

Smell alikestrong

Cooked together6,768 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Onion + parsleytop 9% of all pairs

Smell alikemoderate

Cooked together25,843 recipes

Shared aroma: 2,4-decadienal (seaweed).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Swap the onion

How well each one fits the dish's main ingredients (salmon, milk, egg, clove, pepper, parsley):

Carrotfits better
Capsicumfits better
Chivefits better
Onionthe original

Fit is the average pairing score against salmon, milk, egg, clove, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.