Why it works: Vinegar and horseradish are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Keeping Mustard
Ingredients
Directions
Prepare the horseradish
Dissolve three ounces of salt in a quart of boiling vinegar, and pour it hot upon two ounces of scraped horseradish.
Cover the jar closely and let it stand twenty-four hours.
Make and bottle the mustard
Strain it and then mix it by degrees with the best flour of mustard.
Make it of the usual thickness, and beat it till quite smooth.
Then put it into wide-mouthed bottles and stop it closely.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Vinegar + horseradishtop 12% of all pairsSmell alikemoderateCooked together2,609 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Horseradish
- Adds a sharp, pungent flavour that infuses into the vinegar.
- Flour of mustard (in the method)
- Provides the main body and the sharp mustard flavour once mixed with the liquid.
- Vinegar
- Acts as the liquid that extracts flavour and sets the mustard's sharp tang.
The step that matters
Mixing the flour of mustard by degrees. Adding the mustard flour gradually into the liquid lets it hydrate evenly, preventing lumps so the paste becomes smooth and reaches the intended thickness.
“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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