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Dessert

Telegram Conservation Cook Book

A steamed pudding made with suet, molasses, milk, raisins, figs, spices, and soda, served with sweet sauce.

From an old cookbook · modernised transcription
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Why it works: Celery and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Telegram Conservation Cook Book

Ingredients

Directions

Make the batter

  1. Beat the egg.

  2. Add the suet, molasses, milk, raisins, figs, cloves, nutmeg, cinnamon, salt, soda, and flour, dissolving the soda in a little warm water.

Steam and serve

  1. Put the mixture in greased individual cups, filling them two-thirds full.

  2. Steam for 45 minutes.

  3. Serve with sweet sauce.

Nutrition, whole recipe (rough)

1086Calories
62 gProtein
26 gFat
154 gCarbs

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Nutmeg1 tsp ground (2.2g)12
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Lettuce1 cup shredded (36g)5
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Drippingnot in our table0
Pienot 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. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Celery + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lettuce + tomatotop 6% of all pairs
    Smell alikemoderate
    Cooked together1,655 recipes

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

  5. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Egg
Binds the batter and adds structure as it sets.
Molasses (in the method)
Adds sweetness and a dark, rich flavor.
Raisins
Add sweetness and chewy texture to the pudding.
Flour
Provides the structure that holds the pudding together.

Swap the lettuce

How well each one fits the dish's main ingredients (milk, egg, celery, flour, chicken, tomato, lemon):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Lettucethe original

Fit is the average pairing score against milk, egg, celery, flour, chicken, tomato, lemon. 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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