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Tamale Noodle Roll

A rolled dish of ground meat, cornmeal, eggs, and spices baked in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: White pepper and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,478 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Tamale Noodle Roll

Ingredients

Directions

Prepare the filling

  1. Mix all the ingredients well together.

Roll and coil

  1. Spread the mixture on a very thin rolled dough made from 'Noodle Recipe No. 1'.

  2. Roll the dough tightly, pinching the edges to seal.

  3. Coil the roll in a baking dish and cover with water, chicken broth, or meat broth.

Bake and serve

  1. Bake covered for about 1 hour.

  2. If using water for baking, add butter for richness.

  3. Add more water during baking if the roll bakes dry.

  4. Serve in slices with gravy made from the stock in the pan.

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. White pepper + peppertop 19% of all pairs
    Smell alikelow
    Cooked together1,478 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. White pepper + eggtop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Cooked veal, pork, or chicken
Provides the savoury meat filling that flavours the roll.
Eggs
Bind the ground meat and cornmeal into a mixture that holds together when rolled.
Cornmeal
Thickens the filling and gives it a slightly grainy body.
Butter (in the method)
Adds richness to the cooking liquid when water is used.

The step that matters

Covering and checking the liquid during baking. The roll is baked covered in liquid, and if it dries out the dough can toughen and scorch. Keeping moisture in the dish keeps the dough tender and the pan stock usable for gravy.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, pepper, egg):

  1. Parsleyfits better
  2. Sagefits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

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