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Macaroni with Nutmeato

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and milk are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 7,011 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Macaroni with Nutmeato

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Boil the macaroni until tender, then drain.

  2. Layer macaroni in the bottom of a pudding dish.

  3. Add a layer of grated nutmeato over the macaroni.

  4. Sprinkle minced parsley leaves on top.

  5. Repeat layers, finishing with nutmeato on top.

  6. Pour enough nut milk over the layers to moisten.

  7. Bake in the oven at 350°F (175°C) until heated through.

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. Parsley + milktop 26% of all pairs
    Smell alikemoderate
    Cooked together7,011 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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