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Danish Dumplings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and chicken are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Danish Dumplings

Ingredients

Directions

  1. Add salt and unbeaten eggs, one at a time, beating well after each addition.

  2. Drop the mixture from a teaspoon into boiling chicken soup.

  3. Cook uncovered for 2 minutes, then turn dumplings over and cook for 2 more minutes.

  4. Serve immediately; do not overcook or dumplings will fall apart.

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.

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. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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