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How to Cook Husbands

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

How to Cook Husbands

Ingredients

Directions

  1. "Greenfield Hill Cook Book."

  2. A good many husbands are entirely spoiled by mismanage- ment in cooking, and so are not tender and good. Some women keep them too constantly in hot water; others freeze them; others

  3. ODDS AND EKDS. 305

  4. put tliein in a stew; otlicrs roast tlinii ; and others keep them con- stantly in a pickle. It cannot he supposed that any husband will he good and tender managed in this way, hut tiiey are really delicious when properly treated.

  5. In selecting your husband you should not be guided by the silvery appearance as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be sure and select him yourself, as ta.stcs difi'cr. Do not go to <<he market for him as those Ijrought to the door are always best. It is far better to have none than not to learn how to cook them properly. It does not make so much dift'erence what you cook him in as how you cook him. Sec that the linen in which he is wrapped is white and nicely mended, with the required number of strings and buttons. Don't keep him in the kettle by force, as he will stay there himself if proper care is taken. If he splutter or hzz, do not be anxious ; some husbands do this.

  6. Add a little sugar in the form of what confectioners call "kisses", but no vinegar or pepper on any account. A little spice improves them, but it must be used with judgment. Do not try him with anything sharp to see if he is becoming tender. Stir hiiu gently the wliile lest he stay too long in the kettle and be- come flat and tasteless. If thus treated, you will find him very digestible, agreeing nicely with you : and he will keep as long as vou want.

Nutrition, whole recipe (rough)

9Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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