Name: Baked Tomatoes
Ingredients: a piece of ice; twelve solid; one onion; salt; pepper; vinegar

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Tomatoes

Ingredients

Directions

Mrs. S. Watson, Upper Sandusky.
Twelve solid, smooth, ripe tomatoes, cut a thin slice from blossom side, with a teaspoon remove pulp without breaking shell ; take a small, solid head of cabbage and one onion, chop fine, add bread crumbs rubbed fine, and pulp of tomatoes, season with pep- per, salt and sugar, add a teacup good sweet cream, mix well together, fill tomatoes, put the slice back in its place, lay them stem end down in a buttered pie- pan with just enough water to keep from burning, bake half an hour. They make a handsome dish for a dinner table.
300 THE BUCKEYE COOK BOOK.
MOTHER'S SLICED TOMATOES. Prepare fully half an hour before dinner, scald a few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool place, or lay. a piece of ice on them. , Serve as a relish for dinner, either in their own liquor, or by adding vinegar and sugar.

Nutrition, whole recipe (rough)

53Calories

1 gProtein

0 gFat

12 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
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.

By Women of the First Congregational Church (Marysville, Ohio). 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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

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