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Frosted Tomato Pickle

Pickled tomatoes seasoned with garlic, allspice, ginger, mace, turmeric, mustard, brown sugar, and vinegar.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Ginger and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Frosted Tomato Pickle

Ingredients

Directions

Prepare the tomatoes

  1. Wash and slice one half bushel of frosted tomatoes. Add eight onions, one half pint of garlic seed, six pods of green pepper. Sprinkle with salt and let remain all night.

  2. Drain in the morning and add two ounces of allspice, two ounces of race ginger, one ounce mace, one ounce turmeric, two ounces of white.

Cook the pickle

  1. Add 33 mustard. Put the turmeric in a bag and beat the spices.

  2. To one half gallon of vinegar add two pounds of brown sugar. Put all into a kettle and let boil.

Nutrition, whole recipe (rough)

172Calories
4 gProtein
1 gFat
38 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Seednot in our table0
Macenot 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. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Allspice + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + turmerictop 6% of all pairs
    Smell alikestrong
    Cooked together3,363 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Tomatoes
Form the bulk of the pickle and give it its body and tart flavor.
Brown sugar
Adds sweetness and helps balance the sharpness of the vinegar.
Vinegar
Provides acidity that preserves the pickle and gives it tang.
Onions
Add savory flavor and aromatic bulk to the pickle.
Green pepper
Adds fresh, slightly bitter vegetable flavor and crunch.
Garlic seed
Contributes pungent aroma and savory depth.

The step that matters

Drain the salted tomatoes before adding the spices. Salt draws out a lot of liquid overnight. If the vegetables are not drained well, the extra water thins the pickle and dilutes the spices and vinegar flavor.

Swap the mace

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

  1. Cuminfits better
  2. Cardamomfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against garlic, allspice, ginger, turmeric, vinegar, sugar, tomato. 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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