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Martynia Pickle

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Martynia Pickle

Ingredients

Directions

  1. Gather when young and tender ; wipe them and put them in strong brine till you wish to pickle them, then let them soak in clear water for twenty-four hours. Put them in an iron pot, and cover them with vinegar and cold water, then let them simmer slowly until they blacken. Do not let them

  2. 222 PICKLES AND CATSUPS.

  3. boil. Put them in a two gallon jar, chop four onions fine, add one pound brown sugar, one handful of sliced horseradish, and the same of 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 it over the pickle. Set a plate over the jar to cover while hot.

Nutrition, whole recipe (rough)

116Calories
2 gProtein
1 gFat
27 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 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
Ginger1 tsp grated fresh (2g)2
Horseradishnot in our table0
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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: guaiacol (smoky, sweet).

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, horseradish, ginger, celery, mustard, clove, allspice):

  1. Shallotfits better
  2. Beetrootfits better
  3. Turnipfits better
  4. Onionthe original

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

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