Name: Telegram Conservation Cook Book
Ingredients: 1 stick cinnamon 0001 a/2 doz; six pounds of a boiling piece of beef; one-half pound fat salt pork; one quart of tomatoes; one stick cinnamon; one-half cupful of vinegar; two quarts of water; 4 pounds rump roast beef; two quarts of boiling water; one quart of gravy; half cup of flour stirred smooth in half cup cold water; a teaspoonful of juice escape if it is cooked right; a small piece of suet should be selected; a piece of oiled paper; 20 cents per lb; one raw end of the roast on the blue spot; 6 lbs; 2 lbs; 3 onions; 2 doz; 14 portions; three onions; one-half dozen cloves; one cupful water; half done; 3 lbs; 6 good-sized; 5 qts; 1 large onion; 2 eggs

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. 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.

Cinnamon + clovetop 1% of all pairs

Smell alikestrong

Cooked together14,189 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Beef + porktop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + tomatotop 8% of all pairs

Smell alikemoderate

Cooked together5,448 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Tomato + oniontop 8% of all pairs

Smell alikemoderate

Cooked together20,633 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

What each ingredient does

Rump roast beef: Forms the main body of the dish, cooked by searing and then slow oven baking.
Fat salt pork: Adds fat that can cover raw surfaces of the roast during cooking.
Suet: Adds fat that can cover raw surfaces of the roast during cooking.

The step that matters

Searing the raw ends on the hot pan. Searing quickly browns the surface and seals in juices, so the roast keeps its moisture. Cutting the heat too early or searing too little leaves raw areas and lets juices escape during baking.

Swap the onion

How well each one fits the dish's main ingredients (cinnamon, beef, pork, tomato, vinegar, flour, clove):

Capsicumfits better
Okrafits better
Shallotfits better
Onionthe original

Fit is the average pairing score against cinnamon, beef, pork, tomato, vinegar, flour, clove. 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
Beef	100g cooked	250
Pork	100g cooked	242
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0

Telegram Conservation Cook Book