Name: Fish Force-meat II
Ingredients: ⅔ cup raw halibut; White 1 egg; Salt; Pepper; Cayenne; ½ cup heavy cream

Why it works: Pepper and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Fish Force-meat II

Ingredients

Directions

Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.

Nutrition, whole recipe (rough)

281Calories

34 gProtein

14 gFat

4 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Halibut	100g cooked	140
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	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.

By Fannie Merritt Farmer. 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 their aromas overlap, and how often cooks already put them together.

Pepper + creamtop 23% of all pairs

Smell alikelow

Cooked together21,449 recipes

Shared aroma: acetic acid (sour, vinegar).
Egg + creamtop 24% of all pairs

Smell alikelow

Cooked together42,166 recipes

Shared aroma: acetic acid (sour, vinegar).
Egg + peppertop 33% of all pairs

Smell alikelow

Cooked together50,580 recipes

Shared aroma: 2-nonenal (fatty, green).