Name: A Salad of Haricot Beans
Ingredients: a piece of bacon; two sorts; parsley; vinegar; pepper; salt

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 ↓

A Salad of Haricot Beans

Ingredients

Directions

Well-boiled haricot beans, cold, are made into an excellent salad, as follows:--Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root. Mix thoroughly.
No. 157. LENTILS.
Lentils are a species of vetches much in use in France as a staple article of food in the winter; there are two sorts, those denominated "_a la reine_," a small brown flat-looking seed, while the other sort is somewhat larger--of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the same way as herein indicated for cooking haricot beans.
These, as well as haricot beans, may be boiled with a piece of bacon.

Nutrition, whole recipe (rough)

53Calories

3 gProtein

3 gFat

2 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Bacon	1 slice cooked (8g)	43
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
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 Charles Elme Francatelli. 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.

Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Parsley + vinegartop 16% of all pairs

Smell alikemoderate

Cooked together6,477 recipes

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