Skip to main content

Martinoe Pickle

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Martinoe Pickle

Ingredients

Directions

  1. Gather when young and tender ; wipe, and drop in strong brine until you wish to pickle; then soak in clear water twenty- four hours; put them in an iron pot and cover with vinegar and water (cold) ; let them simmer slowly, until they blacken ; do not boil. Put them in a jar (two gallon) ; chop four onions fine ; add one pound brown sugar, handful sliced horse-radish, handful cloves and allspice, one ounce race ginger, one ounce celery seed, two ounces mustard seed ; sprinkle these all in the jar ; boil strong vinegar and pour over the pickle ; set a plate over the jar, to cover while hot. — Mrs. Cooke, Va.

Nutrition, whole recipe (rough)

119Calories
2 gProtein
1 gFat
27 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Celery Seed1 stalk (40g)6
Allspice1 tsp ground (1.9g)5
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Seednot in our table0

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

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  4. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

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

Swap the onion

How well each one fits the dish's main ingredients (sugar, ginger, celery, mustard, clove, allspice, vinegar):

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

Fit is the average pairing score against sugar, ginger, celery, mustard, clove, allspice, vinegar. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesCelery StewCelery Stew25 recipesCelery CroquettesCelery Croquettes16 recipesCelery Cream SoupCelery Cream Soup15 recipes