Skip to main content
Main

String Beans, with Cream

Creamed string beans with pork, parsley, cream, egg yolks, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

String Beans, with Cream

Ingredients

Directions

Prepare and cook the beans

  1. Prepare the string beans as directed in recipe No. 148.

  2. Place the beans in a flat saucepan with the scraped pork.

  3. Season with salt and pepper, and add the faggot of parsley.

  4. Simmer slowly for 30 minutes.

Finish and serve

  1. In a bowl, mix the cream with the egg yolks and butter.

  2. Toss the mixture with the beans before serving.

  3. Remove the faggot of parsley and serve.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Beans + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together1,376 recipes

    Shared aroma: linalool (floral, citrus).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beans + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,000 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

String beans
Form the main body of the dish, cooked slowly until tender.
Fat pork
Adds savory fat and flavor to the beans as they simmer.
Cream
Makes the sauce rich and smooth, giving the beans a creamy coating.
Egg yolks
Thicken the cream mixture into a sauce that clings to the beans.
Butter
Adds fat and richness to the cream and egg sauce.

The step that matters

Toss the cream and egg yolk mixture with the beans. Egg yolks thicken when gently heated but can curdle or scramble if they meet very hot food. Tossing them into the hot beans off the heat, just before serving, lets the sauce thicken smoothly.

Swap the beans

How well each one fits the dish's main ingredients (pork, pepper, parsley, cream, egg, butter):

  1. Walnutfits about as well
  2. Beansthe original
  3. Chestnutfits about as well
  4. Pistachiofits about as well

Fit is the average pairing score against pork, pepper, parsley, cream, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesGerman Style String BeansGerman Style String Beans7 recipesTomato SoupTomato Soup526 recipes