Why it works: Cabbage and celery are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,840 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Chicken Salad
Ingredients
Directions
Mrs. C. A. Judson.
Boil a chicken tilltender ; remove the bones and skin; if wanted extra nice use only the white meat ; cut in coarse dice, and season with salt and pepper ; chop in I inch pieces the tender parts of celery : mix g as much celery with the chicken ; mix with mayon-
SALADS. 131
naise dressing, arrange nicely on a dish, put some dressing over it; garnish with celery tops. Do not mix till wanted. The dressing may be thinned with whipped cream.
A small proportion of pecan nuts is liked by many.
COLD SLAW, NO. L
Miss Rose Tipping.
Slice fine enough cabbage to till an ordinary salad bowl : mix 2 tablespoons sugar with butter the size of ^ an egg, 2 tablespoons flour and ] cup weak vinegar ; l)ring to the boil, cook a moment, then take off, stir in 2 well beaten eggs, and salt and pepper to taste. Salt the cabbage also. Pour the dressing over the slaw 1 hour before serving, cover and let stand till wanted.
COLD SLAW, NO. 2.
1 pint chopped cabbage, 1 cup celery chopped, and h cup grated horseradish. Season with salt. Stir a good mayonnaise or lettuce dressing into the mixture a few moments before serving.
COLD SLAW, NO. 3.
Mrs. Donna O'Reilly.
Chop 1 small head cabbage fine ; sprinkle with 1 teaspoon salt, I tablespoon sugar and a dash of white pepper ; mash until moist. Then put ] cup vinegar with \ cup water and a bit of butter in a saucepan and let come to a boil ; thicken with 1 teaspoon corn- starch, let boil up, stir it into the cabbage, and set the slaw on the ice to get cold.
Nutrition, whole recipe (rough)
What these numbers assume: 10 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| 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.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Cabbage + celerytop 6% of all pairsSmell alikemoderateCooked together1,840 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Celery + corntop 9% of all pairsSmell alikemoderateCooked together920 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
-
Cabbage + corntop 12% of all pairsSmell alikemoderateCooked together234 recipes
Shared aroma: 2-hexenal (green, leafy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + corntop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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 white pepper
How well each one fits the dish's main ingredients (sugar, flour, cabbage, celery, corn, egg, butter):
- Cinnamonfits better
- Nutmegfits better
- Tarragonfits better
- White pepperthe original
Fit is the average pairing score against sugar, flour, cabbage, celery, corn, egg, butter. Candidates are from the same food group and used in at least 100 recipes.
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