Name: Telegram Conservation Cook Book
Ingredients: three ounces of butter; 1 cupful flaked fish; one pint of gravy costs $0; half cup of the water; one quart costs 14c; one-half pound salt fish; 4 cups po- tatoes; 2 ounces salt pork; 4 cups skim milk; 4 ounces crackers; 2 lbs; 2 eggs; six persons $0; 6 cents; six persons; 6 persons $0; 1 person 0200 -- mrs; 4 persons; 4 cents; two well beaten eggs; 1 small onion; 2 qts; one cupful; salt; 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 ↓

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).
Pork + oniontop 10% of all pairs

Smell alikemoderate

Cooked together18,214 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Fish + porktop 12% of all pairs

Smell alikemoderate

Cooked together668 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Butter + fishtop 12% of all pairs

Smell alikemoderate

Cooked together4,488 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Eggs: Yolks enrich the base and whites, beaten to stiff froth, lift the souffle as it bakes.
Milk: Forms the liquid base that the fish and eggs are combined into.
Butter: Adds richness and moisture to the fish mixture.
Salt fish: Provides the main flavour and the body of the souffle.

The step that matters

Folding in the beaten whites. Whites beaten to stiff froth trap air that expands in the oven to lift the souffle. Folding lightly keeps that air in; stirring vigorously deflates the foam and the souffle bakes flat and dense.

Swap the onion

How well each one fits the dish's main ingredients (butter, fish, pork, milk, egg, pepper):

Potatofits better
Capsicumfits better
Asparagusfits better
Onionthe original

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

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Salmon	100g cooked	208
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

Telegram Conservation Cook Book