Name: A Cup of Beef Tea with Sippets
Ingredients: 1 cup beef tea; freshly toasted bread

Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

A Cup of Beef Tea with Sippets

Oven, in the book's wordsA hot oven

Ingredients

1 cup beef tea
freshly toasted bread

Directions

Prepare

Prepare 1 cup of beef tea.
Toast bread and cut into small pieces (sippets).

Serve

Serve the beef tea with the toasted bread sippets.

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.

Beef + breadtop 13% of all pairs

Smell alikemoderate

Cooked together4,032 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Beef + teatop 13% of all pairs

Smell alikemoderate

Cooked together417 recipes

Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Tea + breadtop 16% of all pairs

Smell alikemoderate

Cooked together383 recipes

Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Beef tea: Provides the main savoury liquid and meaty flavour of the dish.
Bread: Toasting gives the sippets a crisp texture and a browned, toasty aroma.

“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.