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History of the British Nobility

From an old cookbook · modernised transcription
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Why it works: Cheese and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 7,861 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

History of the British Nobility

Ingredients

Directions

  1. Now ready, the FOURTH EDITION, for 1832, in 2 vols. comprising the recently created Peers and Baronets, and illustrated with upwards of 1500 Engravings, among which is a fine Head of His Majesty, after Sir Thomas Lawrence's celebrated drawing,

  2. BURKE'S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE of the BRITISH EMPIRE

  3. This New Edition of Mr. Burke's popular work, in addition to comprising, exclusively, the whole HEREDITARY RANK of England, Ireland, and Scotland, (exceeding FIFTEEN HUNDRED FAMILIES,) has been so extended, as to embrace almost every individual in the remotest degree allied to those eminent houses; so that its collateral information is now considerably more copious than that of any similar work hitherto published. The LINES OF DESCENT have likewise been greatly enlarged, and numerous historical and biographical anecdotes, together with several curious and rare papers, have been supplied. The Armorial Ensigns have been re-engraved, on the new and improved plan of incorporation with the letter-press, so that the existing state of each family, with its lineage and arms, will be found together.

  4. Transcriber's Note

  5. The following errors were corrected.

  6. Page Error vii ---- ragout changed to ----, ragout x a la paysanne changed to a la paysanne 18 Pistacio changed to Pistachio 30 cheeses (plain) changed to cheeses (plain), 47 large large leeks changed to large leeks 57 half: cayenne changed to half; cayenne 63 the blood changed to the blood. 76 litle pepper changed to little pepper 79 bread crum bs changed to bread crumbs 83 fine white white, changed to fine white, 85 the to pcrust changed to the top crust 89 _Omelets_ changed to _Omelets._ 95 sprinkle a little flower changed to sprinkle a little flour 97 Jamiaca pepper changed to Jamaica pepper 99 add ketcheup changed to add ketchup 103 carrots, &c; changed to carrots, &c.; 120 ake it red changed to make it red 132 common basonful changed to common basinful 133 (common.) changed to (common). 134 souce changed to souse 135 chopped parlsey changed to chopped parsley 140 Game), a changed to Game) a 144 and squeze changed to and squeeze 166 a fow land changed to a fowl and 190 the crum changed to the crumb 196 A spoonful o changed to A spoonful of 196 piece of butter: changed to piece of butter; 206 three table-spooonfuls changed to three table-spoonfuls 216 ratifia flavour changed to ratafia flavour 238 One pour of flour changed to One pound of flour 248 become magotty changed to become maggoty 342 strain it ever changed to strain it over 357 four days: changed to four days; 366 head of garlick changed to head of garlic 389 _Raisin Wine._ No. 3 (first instance) changed to _Raisin Wine._ No. 2

  7. The following words were inconsitently spelled or hyphenated.

  8. a-la-mode / alamode bay-leaf / bay leaf bay-leaves / bay leaves beef-steaks / beef steaks beef-suet / beef suet beet-root / beet root bung-hole / bunghole black-pepper / black pepper bread-crumb / bread crumb bread-crumbs Calf's-head / Calf's head calf's-head / calf's head cocks'-combs / cocks-combs Cod's-Head / Cod's Head curry-powder / curry powder dessert-spoonful / dessert spoonful Elder-berry / Elderberry elder-flower / elder flower eschalot / shalot fire-side / fireside force-meat / forcemeat juniper-berries / juniper berries laurel-leaf / laurel leaf laurel-leaves / laurel leaves lemon-peel / lemon peel loaf-sugar / loaf sugar lump-sugar / lump sugar Macaroni / Maccaroni maccaroons / macaroons mackarel / mackerel mushroom-powder / mushroom powder mustard-seed / mustard seed olive-oil / olive oil orange-peel / orange peel Orange-water / Orange Water Pepper-pot / pepper pot plum-pudding / plum pudding Potage / Pottage puff-paste / puff paste rolling-pin / rollingpin rump-steaks / rump steaks sauce-boat / sauceboat saw-dust / sawdust scate / skate Slip-cote / Slipcote Souffle / Souffle sweet-herbs / sweet herbs / sweetherbs table-spoonful / table spoonful tea-spoonfuls / teaspoonfuls wine-glass / wine glass wine-glasses / wine glasses wine-glassful / wine glassful

By Charlotte Campbell Bury. Recipe from a historical cookbook (Project Gutenberg).

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 aroma chemistry they share, and how many recipes mention both.

  1. Cheese + peppertop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together7,861 recipes

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

  2. Flour + peppertop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cheese + flourtop 29% of all pairs
    Aroma overlaplow
    Mentioned together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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