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White Sauce for Harricot

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

White Sauce for Harricot

Ingredients

Directions

  1. Cut young turnips into small balls or shapes.

  2. Blanch them in boiling water and drain.

  3. Stew turnips with a little sugar and clear broth on high heat.

  4. Reduce to a glaze, then remove from heat.

  5. Pour in broth or béchamel, season with salt.

  6. If too thick, add a little cream and cover the chops with the sauce.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Turnip + creamtop 27% of all pairs
    Smell alikemoderate
    Cooked together797 recipes

    Shared aroma: octanal (fat, soap).

  3. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (sugar, cream):

  1. Sweet potatobetter flavor fit
  2. Arrowrootbetter flavor fit
  3. Leekbetter flavor fit
  4. Turnipthe original

Fit is the average pairing score against sugar, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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