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Modern Cookery

A broth made by simmering anchovies, garlic, nutmeg, cloves, black pepper, mace, and beer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Modern Cookery

Ingredients

Directions

  1. Combine the strong beer and anchovies in a pot.

  2. Add the garlic, nutmegs, cloves, black pepper, and mace.

  3. Simmer for 1 hour, stirring occasionally.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

Strong beer
Forms the liquid base and carries the flavors of the spices and fish.
Anchovies
Break down during simmering to add savory, salty depth to the broth.
Garlic
Contributes pungent aroma that mellows during the long simmer.
Nutmegs
Adds warm, sweet aromatic notes to the broth.
Cloves
Adds a strong, warm aromatic note that carries through the broth.
Mace
Adds a delicate, warm aroma related to nutmeg.

The step that matters

Simmering for 1 hour. Simmering gently lets the anchovies dissolve and the spices release their aroma into the liquid. Stirring prevents the anchovies and spices from settling and scorching on the bottom of the pot.

Swap the garlic

How well each one fits the dish's main ingredients (beer, nutmeg, clove, pepper, mace):

  1. Allspicefits better
  2. Cinnamonfits better
  3. Marjoramfits better
  4. Garlicthe original

Fit is the average pairing score against beer, nutmeg, clove, pepper, mace. 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.

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