Skip to main content

Corn Salad

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corn Salad

Ingredients

Directions

  1. Corn salad may be cooked and served as spinach, or, fresh, as a salad.

  2. FRIED CUCUMBERS, NO. 1.

  3. Peel, slice lengthwise, dip in beaten egg and then in cracker crumbs, bread crumbs, corn meal or flour, and fry in hot butter or lard.

  4. FRIED CUCUMBERS, NO. 2.

  5. Melt H tablespoons butter in a frying pan. Add 1 sliced white onion and. when beginning to brown, 2 large peeled and sliced fresh cucumbers. Season with ^ teaspoon salt, and half as much pepper; toss while cooking for 5 minutes; add 1 tablespoon vinegar, and 1 teaspoon chopped parsley, tossing for ^ minute. Serve on a hot dish.

  6. Mix 1 cup cold boiled hominy, 1 cup milk, 1 well beaten egg, butter the size of an egg, and a little salt. Put in a deep dish and bake 30 minutes.

Nutrition, whole recipe (rough)

383Calories
16 gProtein
25 gFat
24 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
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 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.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 (vinegar, parsley, milk, egg, butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Shallotfits better
  4. Onionthe original

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

More corn salad recipes

Green 4 See all 28 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes