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Frozen Vegetable Salad

A chilled salad of tomatoes, cucumbers, celery, pepper, onion, Worcestershire sauce, horseradish, and whipped cream.

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and cucumber are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,405 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Frozen Vegetable Salad

Ingredients

Directions

Prepare

  1. Peel and cut fresh tomatoes into small pieces.

  2. Put tomatoes in a colander to drain.

  3. Peel cucumbers thick, cut through twice, and make slices in quarters.

Make the salad

  1. Mix tomatoes with celery and pepper cut finely.

  2. Mix in Worcestershire sauce, horseradish, and onion, and sprinkle with salt.

  3. Fold in lightly cooked dressing.

Freeze and serve

  1. Have a melon mould ready, then layer salad and some whipped cream, layering salad and cream until mould is full.

  2. Pack in ice and salt for three or three and a half hours.

  3. When ready to serve, turn out onto a platter of pretty lettuce leaves.

  4. Garnish with pepper rings.

  5. Pass dressing.

Nutrition, whole recipe (rough)

185Calories
6 gProtein
6 gFat
28 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Soy Sauce1 tbsp (15ml)9
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 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 Mary Elizabeth Lyles Wilson (1860–1924). 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. Tomato + cucumbertop 4% of all pairs
    Smell alikemoderate
    Cooked together2,405 recipes

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

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Supply the main body and juicy moisture of the salad.
Cucumbers
Add a cool, crisp texture and fresh moisture.
Celery
Adds crunch that holds up after freezing.
Cooked dressing
Binds the vegetables and adds a creamy, rich coating.
Whipped cream
Adds fat and a light, creamy layer that softens the frozen texture.
Onion
Adds sharp aromatic flavour that balances the sweetness of the tomatoes.

The step that matters

Pack in ice and salt. Salt lowers the freezing point of the ice, so the mixture becomes colder than ice alone and the mould freezes firmly. Leaving it packed for the full three to three and a half hours gives the salad a proper set.

Swap the cucumber

How well each one fits the dish's main ingredients (celery, onion, cream, tomato, pepper):

  1. Carrotfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Cucumberthe original

Fit is the average pairing score against celery, onion, cream, tomato, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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