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Cream Gravy

A creamy gravy made by frying cured ham and simmering with sweet cream and milk, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Cream Gravy

Oven, in the book's wordsA quick oven

Ingredients

Directions

Cook the ham

  1. Fry the cured ham meat in a skillet.

Make the gravy

  1. Pour in the sweet cream and new milk.

  2. Boil the mixture.

  3. Add salt to taste.

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. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Ham + creamtop 22% of all pairs
    Smell alikelow
    Cooked together1,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Ham + milktop 23% of all pairs
    Smell alikemoderate
    Cooked together1,089 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Cured ham meat
Provides savoury, salty flavour and fat that browns in the skillet.
Sweet cream
Adds richness and body through its milkfat, giving the gravy a fuller texture.
New milk
Supplies the liquid that thins the cream into a pourable gravy.

“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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