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Vegetable Salad

A salad of cabbage, pickles, apples, boiled eggs, onion, dressed with a mustard‑vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Cabbage and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,645 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Salad

Ingredients

Directions

Prepare the vegetables

  1. Chop one cup cabbage, three pickles, three apples, six boiled eggs, and one large onion.

  2. Rub the yolks of three hard‑boiled eggs into the mixture.

  3. Sift one tablespoon flour over all.

Make the dressing

  1. For the dressing, boil until it creams, adding one tablespoon flour, half cup butter, and one cup milk.

  2. Beat well two eggs, two tablespoons sugar, one teaspoon mustard, one teaspoon salt, and a scant pinch of pepper.

  3. In a separate boiler, heat half cupful hot vinegar; add the dressing mixture, boil fifteen minutes, then let cool.

Serve

  1. Pour the dressing over the vegetables and serve in tomato or pepper shells.

Nutrition, whole recipe (rough)

1039Calories
33 gProtein
27 gFat
168 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Broccoli1 cup chopped (156g)55
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Cabbage + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together1,645 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Cabbage + appletop 12% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

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

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

What each ingredient does

Eggs
Yolks bind into the dressing and add richness to the salad.
Butter
Adds fat and richness to the cooked dressing, giving it a smooth texture.
Flour
Thickens the dressing so it coats the vegetables rather than running off.
Milk
Adds moisture and body to the cooked dressing.
Vinegar
Adds acidity that gives the dressing its tangy flavour.
Sugar
Balances the sharpness of the vinegar and mustard with sweetness.

The step that matters

Cooking the dressing. Flour thickens only when the mixture is heated long enough for its starch to swell. Stirring constantly while it boils prevents lumps and scorching, and a properly thickened dressing clings to the vegetables. Adding the egg mixture to hot vinegar needs care so the eggs do not scramble.

Swap the cabbage

How well each one fits the dish's main ingredients (flour, butter, milk, sugar, mustard, vinegar, apple):

  1. Shallotfits better
  2. Horseradishfits better
  3. Radishfits better
  4. Cabbagethe original

Fit is the average pairing score against flour, butter, milk, sugar, mustard, vinegar, apple. 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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