Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Oyster Salad
Ingredients
Directions
Make the dressing
Beat four eggs, one-half tea cup rich cream, a heaping tablespoon of butter, one tea cup vinegar, a tablespoon of mixed mustard, cayenne pepper, salt, and sugar to taste.
Put the mixture into a pan set in another vessel of hot water and boil until thick.
Add a tablespoon of celery seed and a handful of powdered crackers.
Add the oysters
Chop one can of cove oysters finely, pour over the dressing, and mix well.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 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.
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.
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Vinegar + peppertop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Tea + peppertop 15% of all pairsSmell alikemoderateCooked together260 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Tea + creamtop 22% of all pairsSmell alikelowCooked together463 recipes
Shared aroma: 2-heptanol (bitter, floral).
-
Cream + peppertop 23% of all pairsSmell alikelowCooked together21,449 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Their proteins set when heated, thickening the dressing into a creamy body.
- Cream
- Adds richness and a smooth, soft texture to the dressing.
- Vinegar
- Brings acidity that sharpens the flavor and balances the rich eggs and cream.
- Powdered crackers
- Absorb liquid and help the dressing hold together with a firmer texture.
- Oysters (in the method)
- Provide the main seafood flavor and texture of the salad.
The step that matters
Boil the dressing until thick in the hot water bath. Egg proteins thicken as they heat, but too much heat can curdle or scramble them. Cooking gently in a vessel of hot water keeps the custard smooth while it thickens.
“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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