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Vinegar of Marjoram

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Marjoram and vinegar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 421 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Vinegar of Marjoram

Ingredients

Directions

  1. Pick sweet marjoram leaves before the plant flowers.

  2. Wilt the leaves slightly.

  3. Steep the leaves in strong vinegar for two weeks.

  4. Bottle and cork tightly.

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. Marjoram + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together421 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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