Name: Cod Liver Oil Emulsion
Ingredients: 1 oz pure Oil of Cassia; 1 oz Bitter Almonds (freed Acid); 1 oz Solution of Potash; 1 oz Gum Tragacanth, in powder; 1 oz Gum Acacia, in powder; 3 oz Cod Liver Oil; Distilled Water, up to 8 oz; 2 oz saccharine

Why it works: Cassia and almond work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Cod Liver Oil Emulsion

Ingredients

Directions

Mix the gums and oils in a dry mortar.
Dissolve the saccharine in the potash and add distilled water to make 8 oz.
Add this solution to the oils in the mortar and stir rapidly until emulsification occurs.
Gradually incorporate the remaining distilled water.

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.

Cassia + almondtop 13% of all pairs

Smell alikemoderate

Cooked together48 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Almond + livertop 31% of all pairs

Smell alikelow

Cooked together30 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Cassia + livertop 41% of all pairs

Smell alikelow

Cooked together2 recipes

Shared aroma: methyl cinnamate (strawberry).