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Bouillon De Poulet, Pour Les Maux De Poitrine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Jujube and borage share more aroma than cooks usually use. They rank in the top 17% of all ingredient pairs. Both carry acetic acid, which smells sour, vinegar. The science ↓

Bouillon De Poulet, Pour Les Maux De Poitrine

Ingredients

Directions

  1. Boil the cut-up fowl in 3 pints of water until reduced by one-third.

  2. Add the jujubes and sebestes, and boil for 10 minutes.

  3. Add small quantities of lungwort, scolopendrium, borage, bugloss, and coltsfoot.

  4. Infuse for 10 minutes, then remove from heat.

  5. Press through a fine sieve and serve in the morning on an empty stomach, adding 20 grains of salt of sulphur.

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. Jujube + boragetop 17% of all pairs
    Smell alikestrong
    Cooked together0 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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