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Celery Flavoring

A flavoring made by soaking celery seeds in brandy for two weeks, then adding a few drops to soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Celery and brandy work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 217 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Celery Flavoring

Ingredients

Directions

Make the flavoring

  1. Soak the celery seeds in the brandy for two weeks.

Use

  1. Add a few drops of the mixture to flavor a pint of soup.

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. Celery + brandytop 28% of all pairs
    Smell alikelow
    Cooked together217 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Celery seeds
Provide the dominant celery aroma and flavor that infuses into the brandy.
Brandy
Acts as the solvent that extracts and carries the celery flavor compounds.

“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.

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