Name: Stewed Oystees
Ingredients: 200 large fresh oysters; ¼ pound fresh butter

Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Stewed Oystees

Ingredients

200 large fresh oysters
¼ pound fresh butter

Directions

Drain the oysters, saving their liquor in a pitcher.
Place the oysters in a stew-pan with the butter and set the stew-pan over the fire.

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.

Oyster + buttertop 12% of all pairs

Smell alikemoderate

Cooked together8,184 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Oysters: Are the main ingredient, cooked gently in their own juices and butter until tender.
Butter: Adds fat and richness, carrying flavour and keeping the oysters moist as they stew.

“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.