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Preserved Marinade

A preserved marinade made with wine, water, vegetables, lemon, salt, and boric acid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Preserved Marinade

Ingredients

Directions

  1. Cook the carrots, celery, and shredded garlic in 3 quarts of wine and 9 quarts of water for 30 minutes.

  2. Remove the vegetables.

  3. Add 5 quarts of white wine, sliced lemon, and 1 pound of coarse sea salt, then let the mixture boil.

  4. Strain the mixture.

  5. Add 1 ounce of boric acid while it is hot.

  6. Allow to cool before using.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Garlic + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Carrot + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together5,930 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Wine
Provides acidity and aromatic flavour that carries into the marinade.
Coarse sea salt
Seasons the liquid and draws moisture and flavour into the food it is used on.
Sliced lemon
Adds acidity and bright citrus aroma to the liquid.

Swap the garlic

How well each one fits the dish's main ingredients (wine, carrot, celery, white wine, lemon):

  1. Thymefits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Garlicthe original

Fit is the average pairing score against wine, carrot, celery, white wine, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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