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Good Way to Cook a Large Fowl

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and cinnamon 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 ↓

Good Way to Cook a Large Fowl

Ingredients

Directions

  1. Truss the fowl, put inside it a large onion and a couple of slices of bacon ; sew up the vent ; put the fowl into a saucepan with a very tight fitting lid and put that pan into another filled with cold water, and bring it to the boil for an hour and a quarter after the water boils ; make a pint of oyster sauce nicely flavoured ; add the juice that the fowl has made in the saucepan a tablespoonful of good cream ; pour over the fowl and serve. Mrs. Ford Hutchinson.

  2. IRISH-MADE CUTLERY

  3. HOME RECIPE BOOK

  4. KOOR MAH (Indian Recipe).

  5. chicken, rabbit, or cold turkey, cinnamon.

  6. i lb. butter. mace.

  7. 1 large onion (chopped). allspice.

  8. 2 oz. mirdgimens. salt and pinch cayenne.

  9. Fry till a nice brown in butter ; add turkey or chicken cut in squares, and fry gently light brown, stirring all the time. Now add spice, cloves, curdamens, cinnamon, mace, pepper- corns, salt, and pinch cayenne. Simmer all together till done, shaking every now and then to prevent burning. When tender, serve hot. Will keep good several days.

  10. Miss Rice.

Nutrition, whole recipe (rough)

201Calories
12 gProtein
9 gFat
21 gCarbs

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Oyster6 medium (84g)81
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0
Saucenot in our table0
Waternot in our table0
Macenot 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 Hamilton, Margaret. 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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Cinnamon + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Swap the mace

How well each one fits the dish's main ingredients (oyster, sauce, cream, onion, clove, cinnamon, pepper):

  1. Nutmegfits better
  2. Allspicefits better
  3. Gingerfits better
  4. Macethe original

Fit is the average pairing score against oyster, sauce, cream, onion, clove, cinnamon, pepper. Candidates are from the same food group and used in at least 100 recipes.

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