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Scotch Broth

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Scotch Broth

Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Scotch Broth

Ingredients

Directions

  1. Soak the barley for several hours.

  2. Wipe the meat and remove the fat.

  3. Cut the meat into small cubes and place it in a pot with the soaked barley and 3 pints of cold water.

  4. Bring to a boil and skim off the fat.

  5. Place the bones in 1 pint of cold water.

  6. Cut the vegetables into ½ inch dice, fry them in half the drippings, and add to the meat.

  7. Simmer until the meat is tender, about 3 hours.

  8. Strain the water from the bones, cook the flour with the remaining drippings, and gradually add the strained water.

  9. Add the tomato, stir into the broth, and season with salt, pepper, and parsley.

  10. Simmer for 10 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

Swap the white pepper

How well each one fits the dish's main ingredients (mutton, flour, parsley, carrot, turnip, onion, celery):

  1. Marjoramfits better
  2. Thymefits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against mutton, flour, parsley, carrot, turnip, onion, celery. Candidates are from the same food group and used in at least 100 recipes.

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