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A Yellow Luncheon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and lemon match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 41,197 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: bread

Directions

  1. Place a ball of butter on each bread and butter plate.

  2. Add a couple of Saratoga wafers to each plate.

  3. Fill half a lemon rind with finely-chopped cabbage salad and place it on each plate.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + cabbagetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together397 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + cabbagetop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together2,395 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Flavor stand-ins for the cabbage

How well each one fits the dish's main ingredients (butter, lemon):

  1. Asparagusbetter flavor fit
  2. Potatobetter flavor fit
  3. Leekbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against butter, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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