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Ladies' Cabbage

A baked cabbage dish mixed with eggs, butter, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ladies' Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Boil the cabbage for 15 minutes.

  2. Change the water for fresh boiling water.

  3. When tender, drain and let it cool.

  4. Chop the cabbage finely.

Bake and serve

  1. Mix in the beaten eggs, butter, and milk or cream.

  2. Stir well and pour into a buttered pudding dish.

  3. Bake until brown and serve hot.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Cabbage + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Cabbage + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together2,397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

White cabbage
Forms the bulk of the pudding and gives it its main body and flavour.
Eggs
Bind the chopped cabbage together and set when baked, giving the pudding structure.
Milk or cream
Adds moisture and richness, keeping the pudding soft rather than dry.
Butter
Adds fat for richness and helps the top brown in the oven.

Swap the cabbage

How well each one fits the dish's main ingredients (egg, butter, milk):

  1. Potatofits better
  2. Asparagusfits better
  3. Chivefits better
  4. Cabbagethe original

Fit is the average pairing score against egg, butter, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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