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Salad

The Breadmaker S Cooking Lessons

A dressing for cabbage made with mustard, vinegar, milk, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The Breadmaker S Cooking Lessons

Ingredients

Directions

  1. Beat four eggs lightly, add one tablespoon mixed mustard, one-half teaspoon salt, five tablespoons vinegar, and a little cayenne pepper; mix well.

  2. Stand the mixture in a dish filled with boiling water; when warm, add a tablespoon of butter and cook until a little thicker than custard, stirring constantly.

  3. If desired, continue boiling until thicker, then thin with milk or cream.

Nutrition, whole recipe (rough)

396Calories
15 gProtein
25 gFat
28 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Eggs
Set and thicken the dressing as they cook, giving it a custard-like body.
Vinegar
Adds acidity that sharpens the dressing and balances its richness.
Butter
Adds fat that makes the dressing smoother and more rounded in texture.
Mixed mustard
Adds sharp flavour that complements the acidity and richness.

The step that matters

Cook over boiling water while stirring constantly. Egg proteins set gradually with gentle heat. Stirring constantly and using indirect heat from the water bath helps prevent the eggs from scrambling, which would leave the dressing curdled and grainy.

Swap the mustard

How well each one fits the dish's main ingredients (sugar, vinegar, milk, butter, egg, pepper):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Mustardthe original
  4. Asparagusfits about as well

Fit is the average pairing score against sugar, vinegar, milk, butter, egg, 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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