Skip to main content

Pilchard and Leek Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Leek and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Pilchard and Leek Pie

Ingredients

Directions

  1. Clean and skin the white part of the leeks.

  2. Scald the leeks in a mixture of milk and water.

  3. Layer the leeks in a dish, adding two or three soaked pilchards between the layers.

  4. Cover the entire dish with a plain pie crust.

  5. Bake until golden brown.

  6. After baking, lift the side crust with a knife and pour out the excess liquid.

  7. Pour in ½ pint of scalded cream before serving.

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. Leek + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

You might also like

Leek SoupLeek Soup31 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes