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Reed Birds a LA Lindenthorpe

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and oyster work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 229 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Reed Birds a LA Lindenthorpe

Ingredients

Directions

  1. Draw the trail and remove the head from the reed birds.

  2. Cut the potatoes in half and scoop out the insides.

  3. Place an oyster or small piece of bacon inside each bird.

  4. Insert the birds into the potatoes and tie them up with twine.

  5. Bake until the potatoes are done.

  6. Remove the twine and tie the potatoes with a narrow piece of tape in a neat bow-knot.

  7. Serve on a napkin.

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. Potato + oystertop 19% of all pairs
    Smell alikemoderate
    Cooked together229 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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