Name: Puree of Dry White Beans, with Celery
Ingredients: dry white beans; 1 glass of cream; celery

Why it works: Beans and celery match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,159 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Puree of Dry White Beans, with Celery

Ingredients

dry white beans
1 glass of cream
celery

Directions

Prepare the puree as in recipe No. 173.
Rub the puree through a sieve into a flat saucepan.
Add ½ cup of cream to the puree and reduce to desired consistency.
Prepare a small cut Julienne of celery, cooked and glazed.
Add the glazed celery to the puree when done.

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.

Beans + celerytop 6% of all pairs

Smell alikestrong

Cooked together1,159 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Cream + celerytop 18% of all pairs

Smell alikelow

Cooked together3,863 recipes

Shared aroma: gamma-decalactone (peach, creamy).
Beans + creamtop 24% of all pairs

Smell alikemoderate

Cooked together1,341 recipes

Shared aroma: 2-heptanol (bitter, floral).