Name: Stewed Carp
Ingredients: Carp; Butter; Parsley; Bacon; Currant Jelly

Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Stewed Carp

Ingredients

Directions

Clean and prepare the carp.
In a pot, melt butter over medium heat.
Add the carp and cook until it is tender.
Chop parsley and bacon, then add to the pot.
Serve with currant jelly on the side.

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.

Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Butter + curranttop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).
Parsley + curranttop 29% of all pairs

Smell alikelow

Cooked together308 recipes

Shared aroma: alpha-pinene (pine, turpentine).