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Bean Pickles

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Bean Pickles

Ingredients

Directions

  1. Pick green beans when young and tender; string and place in a kettle to boil with salt to taste, until they can be pierced witli a fork; drain well through a colander; put in a stone jar; sprinkle Avith ground black and cayenne pepper, and cover with strong cider \ megar, sugar may be added if desirable. Approved.

  2. PICKLED BLACKBERRIES

  3. Take 4 pounds sugar to 7 pounds fruit. 1 pt. vinegar. 2 ounces cinnamon. 2 ounces cloves; put all together; tie spices in bags; let all scald but not boil, just to let the juice run out; soon as berries look red, skim out into a crock; let the juice cook down until (juite rich ; then pour over berries. Perhaps in a week or tvro you Avill need to repeat cooking. ]\Irs. Dwiglit CoAvan.

  4. 240 THE WARREN COOK BOOK

Nutrition, whole recipe (rough)

74Calories
1 gProtein
1 gFat
19 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Fruitnot in our table0

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.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cinnamon + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + clovetop 26% of all pairs
    Smell alikelow
    Cooked together17,182 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Swap the clove

How well each one fits the dish's main ingredients (sugar, cinnamon, pepper):

  1. Nutmegfits about as well
  2. Clovethe original
  3. Cardamomfits about as well
  4. Allspicefits about as well

Fit is the average pairing score against sugar, cinnamon, pepper. Candidates are from the same food group and used in at least 100 recipes.

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