Name: Creamed Sweetbreads
Ingredients: sweetbreads; white sauce; parsley; peas

Why it works: Parsley and peas are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,885 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Creamed Sweetbreads

Ingredients

sweetbreads
white sauce
parsley
peas

Directions

Cut the sweetbreads into pieces.
Combine the sweetbreads with the white sauce.
Serve in ramekins or bread cups.
Garnish with parsley.
Add peas to the mixture and serve the same way.

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.

Parsley + peastop 13% of all pairs

Smell alikemoderate

Cooked together1,885 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + peastop 27% of all pairs

Smell alikelow

Cooked together1,109 recipes