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Macaroni Sayoury

A baked macaroni dish with wheatmeal, eggs, milk, onion, lemon rind, cheese, parsley, butter, nutmeg, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Macaroni Sayoury

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

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, make a batter by mixing the milk, eggs, and wheatmeal.

  2. Add the macaroni, onion, lemon rind, cheese, parsley, nutmeg, pepper, and salt to the batter.

Bake

  1. Pour the mixture into a buttered pie dish.

  2. Spread the pieces of butter on top.

  3. Bake for 1 to 1.5 hours until set.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Eggs
Set the custard as they cook, binding the pie into a sliceable form.
Milk
Forms the liquid base of the custard, keeping the pie moist as it bakes.
Allinson fine wheatmeal
Thickens the liquid into a batter that helps hold the pie together.
Grated cheese
Adds savoury richness and flavour, and browns on the surface as it bakes.
Boiled macaroni
Provides the bulk and body of the pie, sitting within the set custard.

The step that matters

Bake until set. Eggs firm up as they heat, so the pie must bake until the centre sets. Underbaking leaves a runny middle, while overbaking can make the custard rubbery and dry.

Swap the onion

How well each one fits the dish's main ingredients (egg, milk, lemon, cheese, parsley, butter, nutmeg):

  1. Potatofits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against egg, milk, lemon, cheese, parsley, butter, nutmeg. 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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