Skip to main content
Main

Bread-stuffing for Fish

Bread stuffing for fish made with stale bread, suet, onion, parsley, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Bread-stuffing for Fish

Ingredients

Directions

  1. Soak the stale bread in water until soft, then press out the water.

  2. Add chopped suet, pepper, salt, fried onion, and parsley (if using). Cook briefly, then remove from heat and stir in the beaten egg.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Stale bread
Forms the bulk of the stuffing and absorbs moisture to become soft and tender.
Suet
Adds fat that enriches the stuffing and keeps it moist and savoury.
Beaten egg
Binds the stuffing together and sets when gently cooked, holding its shape.

The step that matters

Cook briefly, then remove from heat and stir in the beaten egg. If the mixture is too hot when the egg goes in, the egg can scramble into lumps instead of binding evenly. Removing the pan from heat first lets the egg blend smoothly and set gently.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (bread, pepper, onion, egg):

  1. Parsleythe original
  2. Garlicfits about as well
  3. Thymefits less well
  4. Marjoramfits less well

Fit is the average pairing score against bread, pepper, onion, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes