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Baked Beets

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Beets

Ingredients

Directions

  1. Wash and clean beets; bake J of an hour, turning them often with knife instead of fork so as to not let juice out. When done remove skins and serve with butter, salt and pepper on the slices. Mrs. J. F. Willis.

  2. STUFFED CABBAGE. Select a hard cabbage; cut out the root end in shape of a lid. Scoop out the cabbage, making a space for the meat but leaving thick enough walls. Then wash the cabbage thoroughly. Mince fine or put through a grinder twice, | lb. lean pork and J lb. lean beef (for small sized cabbage); season with 1 small onion; pepper and salt; 2 eggs; 1 tbs. of flour and a little sweet milk to shape into a loaf, not too soft; stir all well together; fill the cavity of the cabbage, packing tightly and smooth; put on the lid and tie up tight in a linen cloth. Boil slowly in a large kettle covered with water for 4 to 5 hours, according to size of cabbage and filling. Serve hot immediately, slicing as wanted with hot butter for sauce.

  3. Mrs. J. A. Gregg, Burlington, Iowa.

Nutrition, whole recipe (rough)

183Calories
11 gProtein
6 gFat
23 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 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.

By Ramblers' club, Minneapolis. [from old catalog]. 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. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Swap the onion

How well each one fits the dish's main ingredients (cabbage, egg, pepper):

  1. Spinachfits better
  2. Capsicumfits better
  3. Cauliflowerfits better
  4. Onionthe original

Fit is the average pairing score against cabbage, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

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