Name: Salmon Salad Dressing
Ingredients: two teaspoonfuls of white the good cheek cook book; two teaspoonfuls of made mustard; a teaspoonful of salt; two eggs; one table- spoonful of butter; four table- spoonfuls of best vinegar

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 ↓

Salmon Salad Dressing

Ingredients

two teaspoonfuls of white the good cheek cook book
two teaspoonfuls of made mustard
a teaspoonful of salt
two eggs
one table- spoonful of butter
four table- spoonfuls of best vinegar

Directions

Yolks of two eggs, well beaten, a teaspoonful of salt and black pepper each, two teaspoonfuls of white
THE GOOD CHEEK COOK BOOK. 191
sugar, two teaspoonfuls of made mustard, one table- spoonful of butter. Stir into this mixture four table- spoonfuls of best vinegar. Put the dressing into a bowl and set in a kettle of hot water ; stir until it thickens ; when cold, thin with cream.
Mrs. Will T.a.lmadgk.
192 MEMORANDA.
MEMORANDA. 193
194 MEMORANDA.
MEMORANDA. 195
196 MEMORANDA.
"For I, who hold Sage Homer's rule the best. Welcome the coming, speed, the pai-tlng giiest."

Nutrition, whole recipe (rough)

186Calories

7 gProtein

17 gFat

1 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 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 Chippewa Falls, Wis. Episcopal church. Ladies aid 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.

Mustard + vinegartop 7% of all pairs

Smell alikemoderate

Cooked together14,067 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Mustard + buttertop 22% of all pairs

Smell alikemoderate

Cooked together8,003 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + vinegartop 23% of all pairs

Smell alikemoderate

Cooked together13,513 recipes

Shared aroma: isoamyl acetate (banana, pear).
Mustard + eggtop 28% of all pairs

Smell alikemoderate

Cooked together9,210 recipes

Shared aroma: (e)-2-octenal (fatty, green).