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Salad

Nuts, Cheese, Grains, Pastes, Eggs

A salad of finely chopped cabbage and nuts dressed with a mayonnaise made from egg yolk, oil, pepper, paprika, salt, and lemon juice.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Carrot and lemon match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,351 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Nuts, Cheese, Grains, Pastes, Eggs

six persons

Ingredients

Directions

Make the dressing

  1. Make the mayonnaise dressing out of the beaten yolk of egg.

  2. Add 1 teaspoonful of oil at a time until about 10 teaspoonfuls are taken, beating with a Dover eggbeater constantly.

  3. Gradually increase amount of oil until all oil is used.

  4. Add pepper, paprika and salt.

Assemble and serve

  1. Mix one-half of this dressing with the cabbage and nuts chopped up very fine.

  2. Add a little lemon juice if desired. Serve.

Nutrition, whole recipe (rough)

840Calories
20 gProtein
32 gFat
118 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Carrot1 medium (61g)25
Lemonjuice of 1 lemon (48ml)12
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 Chapel, Inie Gage, Mrs. [from old catalog]. 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. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Carrot + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

What each ingredient does

Egg yolk
Emulsifies the oil into the dressing so it holds together smoothly.
Oil
Forms the rich body of the mayonnaise-style dressing when added slowly.
Cabbage (in the method)
Provides the crisp, fresh bulk of the salad.
Nuts (in the method)
Add crunch and richness to the salad.

The step that matters

Adding the oil. Oil must be added slowly, a little at a time while beating constantly, so the droplets disperse and the egg yolk can emulsify them. Adding it too fast can cause the dressing to separate and fail to thicken.

Swap the carrot

How well each one fits the dish's main ingredients (sugar, butter, egg, flour, lemon):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Leekfits better
  4. Carrotthe original

Fit is the average pairing score against sugar, butter, egg, flour, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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