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Brussels Sprouts with Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and parsley are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,693 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Brussels Sprouts with Sauce

Ingredients

Directions

  1. Prepare the Brussels sprouts as directed in the previous recipe.

  2. Add some Allemande sauce and toss the sprouts well to combine.

  3. Serve topped with finely chopped parsley.

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. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Brussels sprouts + parsleytop 36% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Brussels sprouts + saucetop 45% of all pairs
    Smell alikelow
    Cooked together5 recipes

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

Swap the brussels sprouts

How well each one fits the dish's main ingredients (sauce, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Horseradishfits better
  4. Brussels sproutsthe original

Fit is the average pairing score against sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

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