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Indian

Tomato , or Waldyatt Bygun

From an old cookbook · modernised transcription
From a historical cookbook · 6 ingredients
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Why it works: Tomato and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 20,633 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato , or Waldyatt Bygun

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Tomato + oniontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + vinegartop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + sugartop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Tomato + vinegartop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together5,063 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Tomato + sugartop 33% of all pairs
    Aroma overlaplow
    Mentioned together4,667 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (tomato, vinegar, sugar):

  1. Capsicumbetter flavor fit
  2. Cucumberbetter flavor fit
  3. Mustardbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against tomato, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).