Name: To Pickle Mushrooms
Ingredients: mace; mustard; vinegar

Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Pickle Mushrooms

Ingredients

mace
mustard
vinegar

Directions

Gather the small mushrooms; peel and mash them; put them in a jar; add a little mace and white mustard ; cold vinegar sufficient to cover them.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Mace	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.

By Hodgson, Mary, fl. 1855. 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.

Mustard + vinegartop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Mace + vinegartop 25% of all pairs

Smell alikelow

Cooked together4,415 recipes
Mace + mustardtop 25% of all pairs

Smell alikelow

Cooked together1,534 recipes

Shared aroma: methyleugenol (clove, spice).