Name: Puree of Vegetable Marrow
Ingredients: 1 cup vegetable marrow pulp; ½ oz. butter; ¼ teaspoon salt; ¼ teaspoon pepper; 2 teaspoons milk or cream

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Puree of Vegetable Marrow

Ingredients

Directions

Rub the vegetable marrow through a sieve.
Return the pulp to a saucepan.
Add butter, salt, pepper, and milk or cream.
Stir over heat until very hot.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + milktop 22% of all pairs

Smell alikemoderate

Cooked together26,984 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Vegetable marrow pulp: Forms the smooth body of the puree and carries the other flavours.
Butter: Adds fat for richness and a silky mouthfeel.
Milk or cream: Adds moisture and softness, smoothing the texture of the puree.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.