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Pickled Herrings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and onion are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 13,418 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Pickled Herrings

Ingredients

Directions

  1. Wash the herrings and cut off the heads and tips of the tails.

  2. Skin the herrings and steep them in lukewarm milk and water.

  3. Dry the herrings and broil them.

  4. Serve with slices of raw onions and rennets, drizzled with oil.

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. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

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