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Chestnut Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chestnut and lettuce share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 64 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chestnut Salad

Ingredients

Directions

  1. Shell the French chestnuts.

  2. Boil the chestnuts for 15 minutes or until soft.

  3. Remove the skins and let them cool.

  4. Serve the chestnuts on a bed of lettuce with French dressing.

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. Chestnut + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together64 recipes

    Shared aroma: coumarin (sweet, hay).

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

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