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A Full Course Dinner

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 36 ingredients
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Why it works: Radish and celery work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 101 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

A Full Course Dinner

Ingredients

Directions

  1. Serve Little Neck Clams or Bluepoints with brown-bread sandwiches or canapés and sherry wine before the meal.

  2. Prepare clear soup and serve with bread sticks, small rolls, or crisp crackers.

  3. If serving two soups, include a cream soup with croutons.

  4. Pass radishes, celery, or olives after the soup, and salted almonds between courses.

  5. For the third course, serve bouchées or rissoles filled with veal meat.

  6. For the fourth course, serve baked, boiled, or fried fish with cole slaw, dressed cucumbers, or tomatoes, and fried potatoes if desired.

  7. For the fifth course, roast saddle of venison or mutton, spring lamb, or fillet of beef with potatoes and one other vegetable.

  8. For the sixth course, serve an entrée made of light meat or fish.

  9. For the seventh course, serve a vegetable such as mushrooms, cauliflower, asparagus, or artichokes, but not in white sauce.

  10. For the eighth course, serve punch or cheese course, with punch preceding the game course.

  11. For the ninth course, serve game with vegetable salad, usually lettuce or celery, or cheese sticks with the salad, omitting the game if desired.

  12. For the tenth course, serve dessert, usually cold.

  13. For the eleventh course, serve a frozen dessert and fancy cakes, with bonbons passed after this course.

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. Radish + celerytop 8% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Celery + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,667 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Radish + olivetop 12% of all pairs
    Smell alikemoderate
    Cooked together164 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Wine + olivetop 14% of all pairs
    Smell alikemoderate
    Cooked together6,415 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

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

Swap the radish

How well each one fits the dish's main ingredients (clam, bread, sherry, wine, cream, celery, olive):

  1. Tomatofits better
  2. Potatofits better
  3. Capsicumfits better
  4. Radishthe original

Fit is the average pairing score against clam, bread, sherry, wine, cream, celery, olive. Candidates are from the same food group and used in at least 100 recipes.

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