Skip to main content
Main

Hashed Pork

A hash of cold roast pork with onions, flour, mace, cloves, vinegar, gravy, pepper, and salt.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 11 ingredients
Jump to recipe ↓

Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Hashed Pork

Ingredients

Directions

Prepare

  1. Chop the onions and fry them until a nice brown.

  2. Cut the pork into thin slices.

  3. Season the pork with pepper and salt.

Stew and serve

  1. Add the seasoned pork to the remaining ingredients.

  2. Stew gently for about 1/2 hour.

  3. Serve garnished with snippets of toasted bread.

Nutrition, whole recipe (rough)

515Calories
14 gProtein
2 gFat
108 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Macenot in our table0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Pork (in the method)
Forms the main body of the dish, becoming tender as it stews gently.
Onions
Fried until brown, they add sweetness and savoury depth to the gravy.
Gravy
Provides the liquid that moistens the pork during the gentle stew.
Flour
Thickens the liquid so the hash becomes a cohesive, saucy mixture.
Vinegar
Adds acidity that brightens the rich flavour of the meat and gravy.

Swap the mace

How well each one fits the dish's main ingredients (flour, vinegar, onion, clove, pepper):

  1. Allspicefits better
  2. Turmericfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against flour, vinegar, onion, clove, 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes