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Boiled Radish

A boiled radish served with cream sauce or brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Radish and cream work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 106 recipes. Both carry octanal, which smells fat, soap. The science ↓

Boiled Radish

Ingredients

Directions

  1. Peel the radishes.

  2. Boil the radishes in salted water until tender.

  3. Serve with cream sauce or brown gravy.

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. Radish + creamtop 29% of all pairs
    Smell alikemoderate
    Cooked together106 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Radishes
Become tender and mild when boiled, losing their sharp, peppery bite.

“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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