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 ↓
Saving Meat
Ingredients
Directions
crock, and pour over melted lard to fill all crevices and cover the top. Cover with a plate and set in a cool place, and remove as needed, but you must heat lard up and pour back each time to keep covered with lard as be- fore.
Pickled Souse. Take off the horny parts of feet and toes, scrape, clean and wash thoroughly, singe off the stray hairs. Place in a kettle with plenty of water, boil, skim, pour off water and add fresh and boil until the bones will pull out easily; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; mix some good cider vinegar with the liquor in which they were boiled, us- ing 2-3 vinegar to 1-3 liquor, and fill up the jar. Take out as wanted.
Jellied Souse.
Second way: When the feet have boiled until perfectly tender, remove all the bones' and pack tight in a stone jar, pouring liquid as above over to just cover. When wanted for use, it will be jellied and can be sliced down cold.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 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.
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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Vinegar + peppertop 14% of all pairsSmell alikemoderateCooked 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
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