Name: Hominy As a Vegetable
Ingredients: 1 cup vinegar; 1 tablespoon salt; 1 onion sliced; 2 qts; salt; pepper; vinegar

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Hominy As a Vegetable

Ingredients

Directions

The large hominy requires soaking over night and cooking all day and is best when served the following day. When nicely sea- soned with salt, pepper and butter it makes a most delicious winter vegetable and the oftener it is warmed over the better it is.
Mrs. Eorer.
Wash and arrange in a dish with 1 onion sliced, and sprinkle with salt, pepper and a little sugar; then take 1 cup vinegar and •J tablespoons sweet cream and pour over. Mrs. A. Ruhlman.
Very nice when prepared as Cold Slaw II. BOILED MACARONI.
Plunge % cup macaroni broken in inch pieces into 2 qts. boil- ing water with 1 tablespoon salt ; boil twenty minutes ; drain in col- ander and pour over cold water to whiten it as well as keep the sec- tions from adhering; re-heat in cream and add salt.

Nutrition, whole recipe (rough)

53Calories

1 gProtein

0 gFat

12 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
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.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Vinegar + oniontop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

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