Name: Fried Corn
Ingredients: 1 cup water; 1 cup minced; 6 medium spanish onions; 1 heaping tablespoon butter; salt; pepper

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 ↓

Fried Corn

Ingredients

Directions

Cut com and scrape the pulp. Put drippings in spider. When hot add corn. Stir well and cook twenty minutes. Season with salt and pepper and serve in baking dish while warm. A little sugar added to com helps the taste.
Peel off outside skin. Cook in boiling, salted water until tender. Can be served whole seasoned with melted butter or cream sauce. If large, cut small pieces after boiled and serve with white sauce.
SPANISH ONIONS— STUFFED.
1 cup minced or ground 1 heaping tablespoon butter,
cold meat. Pepper and salt to taste. Yz' cup bread crumbs.
Parboil onions until tender or cut out the center before cooking. Chop the pieces. Add a few bread crumbs, some minced ham^ chicken or veal, or both. Season highly with salt and pepper. Moisten with melted butter. Fill cavities of onion, put in baking dish, pour over this a little water or cream. Put in stove and bake until tender and brown, after sprinkling top with bread crumbs.

Nutrition, whole recipe (rough)

152Calories

2 gProtein

12 gFat

12 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

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
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.

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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + buttertop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).