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Drink

Cress or Celery Vinegar

A vinegar infused with dried cress or celery seeds steeped for ten days.

From an old cookbook · modernised transcription
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Why it works: Vinegar and celery are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 5,627 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cress or Celery Vinegar

Ingredients

Directions

  1. Pour the vinegar over the pounded seeds.

  2. Let the mixture steep for 10 days, shaking it every day.

  3. Strain the mixture and bottle it in small bottles.

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. Vinegar + celerytop 17% of all pairs
    Smell alikemoderate
    Cooked together5,627 recipes

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

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

What each ingredient does

Celery seeds
Provide the characteristic celery aroma and flavor that infuse into the vinegar during steeping.
Vinegar
Acts as the solvent that extracts flavor compounds from the pounded seeds over the steeping period.

The step that matters

Shaking the mixture daily during steeping. Agitation keeps the pounded seeds in contact with the vinegar so flavor compounds extract evenly, rather than settling and extracting unevenly over the 10 days.

“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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