Name: Baked Herrings
Ingredients: pepper; cloves; salt; vinegar

Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Baked Herrings

Ingredients

pepper
cloves
salt
vinegar

Directions

- Scale, wash and dry the herrings ; rub with pepper, cloves and salt ; lay in a pot, cover with vinegar, add a few bayleaves, cover tightly, and bake in a moderate oven. Serve cold.

Nutrition, whole recipe (rough)

16Calories

0 gProtein

0 gFat

3 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Clove	1 tsp ground (2g)	7
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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Pepper + clovetop 5% of all pairs

Smell alikestrong

Cooked together17,451 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Clove + vinegartop 15% of all pairs

Smell alikemoderate

Cooked together10,386 recipes

Shared aroma: isobutyraldehyde (malty, green).