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Pickled Peppers

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Pickled Peppers

Ingredients

Directions

  1. Take large green ones ; make a small incision at side ; take out all seeds, being careful not to mangle the pepper ; soak in salt water one or two days, changing water twice ; stuff with chopped cabbage or tomatoes seasoned with spices as for mangoes (omitting the cay- enne pepper), or a mixture of nasturtiums, chopped onions, red cabbage, grapes and cucumbers, seasoned with mustard seed and a little mace; sew up incision; place in jar and cover with cold spiced vinegar. Mrs. C. H. Smith.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
2 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Macenot 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. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mace + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together4,415 recipes

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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 mace

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

  1. Tarragonfits better
  2. Dillfits better
  3. Capersfits better
  4. Macethe original

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

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