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Telegram Conservation Cook Book

A baked vegetable pot pie with beans, corn, tomatoes, potatoes, and a biscuit topping.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Telegram Conservation Cook Book

Ingredients

Directions

Prepare the vegetables

  1. Wash beans and place to soak, add more water, the celery, onion, spices, etc., and cook on simmerer until done.

Assemble and bake

  1. Take large baking dish and spread a layer of beans, then one of corn, another of tomatoes and another of potatoes which have been previously parboiled and sliced.

  2. Repeat this until dish is almost full and over all pour 1 cup of milk in which a tablespoonful of flour has been mixed smooth.

  3. Place in oven and bake for half an hour.

  4. Then place on top a cover of small baking powder biscuits and bake about 15 minutes or until they are a golden brown.

Nutrition, whole recipe (rough)

1059Calories
39 gProtein
11 gFat
206 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Lima Bean1/2 cup (85g) cooked108
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Turnip1 medium (122g)34
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Buffalonot in our table0

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.

  1. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Lima beans + corntop 3% of all pairs
    Smell alikemoderate
    Cooked together222 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Potato + corntop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Milk
Thickened with flour, it forms a sauce that moistens the layers as they bake.
Potatoes
Starch that softens during baking, giving the filling body and bulk.
Lima beans
Starchy legumes that hold their shape and add substance to the filling.
Flour
Thickens the milk into a smooth sauce that binds the filling.

The step that matters

Thickening the milk with flour. Flour must be mixed smooth into cold milk before pouring, otherwise it clumps and does not thicken the sauce evenly as it bakes.

Swap the lima beans

How well each one fits the dish's main ingredients (milk, flour, potato, carrot, turnip, corn, onion):

  1. Beansfits better
  2. Lentilsfits better
  3. Chickpeafits better
  4. Lima beansthe original

Fit is the average pairing score against milk, flour, potato, carrot, turnip, corn, onion. 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.

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