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A Western Dish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and pepper match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 17,913 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Cook the green tomatoes until tender.

  2. Peel the cooked tomatoes.

  3. Season with butter, pepper, and salt.

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 aroma chemistry they share, and how many recipes mention both.

  1. Tomato + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17,913 recipes

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

  2. Tomato + buttertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together6,890 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + peppertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together85,512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

Flavor stand-ins for the tomato

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Tomatothe original
  4. Carrotabout as good a flavor fit

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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