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 ↓
Nut and Egg Sandwiches
Ingredients
Directions
]\Iix ly^ cups of pecan and walnut meats, (equal parts) ground line with 2 hard-boiled eggs and 8 medium-sized olives chopped fine ; moisten with dressing made as for my salmon salad and spread be- tween buttered slices of bread. Mrs. Edward Lindsev.
126 THE WARREN COOK BOOK
CHAFING DISH
Miss Mary White
The chafing dish, wliieh, within the last few years has gained so much favor, is by no means a utensil of modern invention, as its his- tory may be traced to the time of Louis XIV.
The simple tin chafing dishes may be bought for as small a sum as 90 cents, while tJie elaborate silver ones command as high a price as $100. Very attractive ones are made of granite ware, nickel or copper. The latest patterns have a screw adjustment to regulate the flame and a metal tray on which to set the dish.
A chafing dish has 2 pans, the under one for holding hot water, the upper one with long handle for holding food to be cooked. A blazer differs from a chafing dish, inasmuch as it has no hot w^ater pan. Wood alcohol is often used instead of the high proof spirits.
List of dishes previously given that may be prepared in the chafing dish : Eggs and Cheese, Egg Fondue, Scrambled Eggs with Tomato, Creamed Fish, Creamed Chicken, Fish on Toast, Barbecued Ijamb, Frizzled Beef, Creamed Beef. Creamed Sweetbreads. Veal on Toast.
» CURRIED EGGS.
Melt 2 tablespoons butter; add 2 tablespoons flour mixed with 1/4 teaspoon salt, 1/2, teaspoon curry powder and % teaspoon paprika ; stir until well mixed; then pour in gradually 1 cup milk; add 3 hard-boiled eggs cut into eights lengthwise, and re-heat in sauce.
Mary L. White.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + olivetop 15% of all pairsSmell alikemoderateCooked together5,828 recipes
Shared aroma: 2-undecenal (sweet).
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Butter + olivetop 15% of all pairsSmell alikemoderateCooked together11,887 recipes
Shared aroma: 3-hexenal (apple, fruity).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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