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Oyster Broth

A simple broth made with white stock and fresh oysters, seasoned with pepper and sea salt, served hot with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and pepper are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,663 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Broth

Ingredients

Directions

  1. In a pot, combine 1 pint of white stock and 1 cup of fresh oysters.

  2. Bring the mixture to a boil.

  3. Season with pepper and coarse sea salt to taste.

  4. Serve hot with crackers.

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. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

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

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

What each ingredient does

Fresh oysters
Release their briny juices and savory flavor into the broth as it heats.
White stock
Forms the liquid base that carries the flavor of the broth.

“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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