Skip to main content
Main

An Herb Pie

A pie filled with boiled and chopped mixed herbs, baked with a batter crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Lettuce and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

An Herb Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the herbs

  1. Wash and boil the parsley, spinach, lettuces, mustard greens, cress, borage, and white beet leaves briefly.

  2. Drain the boiled herbs and press out the water.

  3. Chop the herbs finely.

  4. Mix the chopped herbs in a dish.

  5. Sprinkle the mixture with coarse sea salt.

Make the batter

  1. In a bowl, combine the flour, beaten eggs, cream, and milk to make a batter.

  2. Pour the batter over the herbs in the dish.

Bake

  1. Cover with a pie crust.

  2. Bake at 350°F (175°C) until golden.

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. Lettuce + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

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

  2. Spinach + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together427 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Lettuce + boragetop 1% of all pairs
    Smell alikestrong
    Cooked together12 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Spinach + boragetop 2% of all pairs
    Smell alikestrong
    Cooked together10 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Spinach + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together503 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Parsley
Provides the bright, fresh green flavour that defines the pie.
Spinach
Adds bulk and a soft, moist texture to the herb filling.
All-purpose flour
Thickens the batter so it sets into a firm, sliceable custard.
Large eggs
Bind the batter and set during baking to give structure.
Heavy cream
Adds richness and fat, giving the batter a smooth, tender set.
Milk
Thins the batter and adds moisture for a softer, lighter set.

The step that matters

Pressing out the water from the boiled herbs. Boiled greens hold a lot of water. If it is not pressed out, the excess liquid thins the batter and can leave the filling soggy and prevent it from setting properly.

Swap the parsley

How well each one fits the dish's main ingredients (spinach, lettuce, mustard, borage, flour, egg, cream):

  1. Capersfits better
  2. Tarragonfits better
  3. Nutmegfits better
  4. Parsleythe original

Fit is the average pairing score against spinach, lettuce, mustard, borage, flour, egg, cream. 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

Spinach SoupSpinach Soup50 recipesCream of SpinachCream of Spinach29 recipesCreamed Spinach SoupCreamed Spinach Soup19 recipesCreamy Lettuce SoupCreamy Lettuce Soup8 recipes