Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Marrow Balls
Ingredients
Directions
Prepare the mixture
Melt a tablespoonful of marrow and strain it through a cloth or fine sieve into a bowl.
Beat the marrow until creamy, then add an egg and beat again thoroughly.
Season with pepper, salt, and a little nutmeg.
Add as much soft bread as it will moisten.
Roll the mixture into small balls.
Cook and serve
Poach the balls in boiling water.
Place the balls in the soup just before serving.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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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Pepper + nutmegtop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Marrow
- Adds richness and fat, giving the balls a soft, moist, savoury body.
- Egg (in the method)
- Binds the mixture so the balls hold together when poached.
- Soft bread (in the method)
- Absorbs moisture and lightens the texture of the balls.
The step that matters
Poach the balls in boiling water. Boiling water sets the egg and bread binder so the balls firm up and hold their shape. Poaching them gently keeps them from breaking apart in the liquid.
“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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