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Little Pigs in Blankets

Oysters wrapped in bacon, seasoned with salt and pepper, broiled or baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and pepper are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,663 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Little Pigs in Blankets

Ingredients

Directions

Prepare

  1. Wash the oysters and dry them thoroughly.

  2. Season the oysters with salt and pepper.

  3. Secure a slice of bacon to each oyster with a wooden toothpick.

Cook and serve

  1. Broil or bake the oysters until the bacon is crisp.

  2. Serve hot, without removing the toothpick.

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.

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. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 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

Large oysters
Provide the tender, briny centre that gently cooks in the heat while staying moist.
Thin slices of bacon
Render fat as they cook, crisping the outside and adding savory flavour to the oyster.

The step that matters

Broil or bake until the bacon is crisp. Oysters cook quickly and turn rubbery and dry if left in the heat too long, while the bacon needs enough heat to render and crisp. Watch both closely so the bacon finishes as the oyster is just cooked.

“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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