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Yeeeow Pickee

A pickled cabbage dish seasoned with brown sugar, black pepper, celery seed, turmeric, mace, mustard, allspice, ginger, and cloves.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Celery and mustard are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Yeeeow Pickee

Ingredients

Directions

Prepare the cabbage

  1. Quarter one peck of cabbage.

  2. Place the cabbage in a vessel, layering with salt.

  3. Let stand all night.

  4. Squeeze out the liquid.

Cook the pickle

  1. Add four onions.

  2. Cover with vinegar.

  3. Boil for one hour.

  4. Add two pounds of brown sugar, two ounces of black pepper, two ounces of celery seed, one ounce of turmeric, one-half ounce of mace, four tablespoons of ground mustard, one ounce of allspice, a few pieces of ginger, and a few cloves.

  5. Boil for another hour.

Serve

  1. Use when cold.

Nutrition, whole recipe (rough)

180Calories
6 gProtein
2 gFat
40 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
Broccoli1 cup chopped (156g)55
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Celery Seed1 stalk (40g)6
Allspice1 tsp ground (1.9g)5
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
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 Fayette (Mo.). Baptist Church, Ladies of the. 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. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mustard + cabbagetop 3% of all pairs
    Smell alikestrong
    Cooked together1,645 recipes

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

  5. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

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

What each ingredient does

Cabbage
Forms the bulk of the pickle and, once salted and drained, keeps a firm, crisp texture.
Vinegar
Provides the acidity that makes the pickle sharp and helps preserve it.
Brown sugar
Adds sweetness that balances the sharpness of the vinegar.
Turmeric (in the method)
Gives the pickle its yellow colour and a warm, earthy aroma.

The step that matters

Salting and draining the cabbage overnight. Salt draws water out of the cabbage. Squeezing out that liquid before cooking keeps the pickle from becoming watery and diluted, and helps the cabbage stay firm.

Swap the mace

How well each one fits the dish's main ingredients (sugar, pepper, celery, mustard, cabbage, onion, vinegar):

  1. Tarragonfits better
  2. Dillfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against sugar, pepper, celery, mustard, cabbage, onion, vinegar. 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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