Skip to main content

Cod-liver Oil Emulsion

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Liver and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,177 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cod-liver Oil Emulsion

Ingredients

Directions

  1. Mix the cod-liver oil and tragacanth powder in a bowl.

  2. Add the flavouring essence and alcohol, stirring well.

  3. In a separate bowl, beat the yolks of the eggs.

  4. Combine the egg yolks with the oil mixture.

  5. Add distilled water until the total volume reaches 48 fl. ounces.

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. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes