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 ↓
Cheese Salad
half-dozen mall cups or mouldsIngredients
Directions
Make the mixture
Combine 1/4 lb. American cream with 4 tablespoons water.
Add 1 teaspoon grated onion.
Add 1 pt. whipped cream.
Season with salt and pepper to taste.
Add 1 tablespoon granulated gelatine.
Set and serve
Put mixture in half-dozen mall cups or moulds and chill.
Serve with cooked dressing.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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.
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 pairsSmell alikemoderateCooked together68,474 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
- Whipped cream (in the method)
- Adds richness and a light, airy body to the mixture.
- Granulated gelatine
- Sets the mixture so it holds its shape when chilled.
- American cream cheese (in the method)
- Provides the cheesy base and body of the salad.
The step that matters
Add the gelatine evenly. Gelatine must be fully dissolved and mixed through the cream before chilling. Lumps or uneven distribution leave weak or patchy set spots, so the salad may not hold its shape when unmolded.
“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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