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Sauce

Tomato Mustard

A tomato-based condiment made by boiling tomatoes with onions, peppers, garlic, spices, vinegar, mustard, and cayenne.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Mustard

Ingredients

Directions

  1. Boil one peck of ripe tomatoes with two onions, six red peppers, and four cloves of garlic for one hour.

  2. Add a half pint or half pound of salt, three tablespoonfuls of black pepper, half ounce ginger, half ounce all‑spice, half ounce of mace, and half ounce of cloves.

  3. Boil again for one hour longer.

  4. When cold, add one pint of vinegar and a quarter pound of mustard.

  5. If you like it very hot, add a tablespoonful of cayenne.

Nutrition, whole recipe (rough)

103Calories
3 gProtein
1 gFat
22 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
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 Goff, May Perrin, [from old catalog] ed. 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 + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: furaneol (caramel, strawberry).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  5. Garlic + gingertop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Ripe tomatoes
Provide the main body and liquid base that the sauce cooks down into.
Vinegar
Adds acidity that brightens the sauce and helps preserve it.
Mustard
Adds sharp, pungent flavour that gives the sauce its character.
Onions
Add savoury sweetness and aromatic depth as they soften during boiling.

The step that matters

Adding the vinegar and mustard when cold. Vinegar is acidic and added to a hot mixture can volatilise sharp notes and dull the mustard's flavour. Letting the cooked base cool first keeps the mustard pungent and the balance even.

Swap the mace

How well each one fits the dish's main ingredients (clove, garlic, pepper, ginger, vinegar, mustard, tomato):

  1. Allspicefits better
  2. Turmericfits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against clove, garlic, pepper, ginger, vinegar, mustard, 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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