Name: Brown Sauce for Broiled Fowls and Meats
Ingredients: one tablespoonful of chopped onions; three spoonfuls of vinegar; a pint of melted butter

Why it works: Onion and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Brown Sauce for Broiled Fowls and Meats

Ingredients

one tablespoonful of chopped onions
three spoonfuls of vinegar
a pint of melted butter

Directions

Put into a pan one tablespoonful of chopped onions, three spoonfuls of vinegar, one of colouring, six of water, three of either Harvey’s sauce, or ketchup, a little pepper and salt, a pint of melted butter, boil till thickish; serve for the same as above.

Nutrition, whole recipe (rough)

149Calories

1 gProtein

12 gFat

10 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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 + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Onion + buttertop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Vinegar + buttertop 23% of all pairs

Smell alikemoderate

Cooked together13,513 recipes

Shared aroma: isoamyl acetate (banana, pear).