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Savoury Pickled Walnut

A loaf of bread baked with milk, eggs, pickled walnuts, onion, herbs, and butter.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Savoury Pickled Walnut

Ingredients

Directions

Prepare the mixture

  1. Soak the bread in the milk.

  2. Add the parsley, herbs, onion, eggs, vinegar, pepper, and salt to the soaked bread and mix.

Finish and bake

  1. Mash the pickled walnuts, dissolve part of the butter on the stove, and add both to the mixture; mix all well.

  2. Butter a pie dish with the remaining butter, pour in the mixture, and bake.

Nutrition, whole recipe (rough)

307Calories
16 gProtein
16 gFat
25 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Onion1 medium (110g)44
Walnut1 walnut half (4g)26
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
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.

By T. R. Allinson. 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + walnuttop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Bind the mixture and help it set as it bakes.
Milk
Soaks the bread and keeps the mixture moist.
Pickled walnuts
Add a tangy, savoury flavour to the mixture.
Onion
Adds aroma and savoury depth to the mixture.
Vinegar
Adds acidity that sharpens the flavour.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against milk, parsley, egg, walnut, vinegar, 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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