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Dessert

Date Pie

A pie made with dates, eggs, milk, cinnamon, and salt, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Dates and cinnamon work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 283 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Date Pie

Ingredients

Directions

Prepare the filling

  1. Cover dates with water and cook until soft enough to sift.

  2. Add eggs, milk, cinnamon, and salt to the cooked dates.

Bake and serve

  1. Pour the mixture into the bottom pie crust.

  2. Bake until set.

  3. Let cool before serving.

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. Dates + cinnamontop 7% of all pairs
    Smell alikemoderate
    Cooked together283 recipes

    Shared aroma: anethole (sweet, anise).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Molasses + cinnamontop 11% of all pairs
    Smell alikelow
    Cooked together4,928 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Dates + milktop 15% of all pairs
    Smell alikelow
    Cooked together470 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Dates
Provide the sweetness and body of the filling once cooked and sifted.
Eggs
Set the custard-like filling as they cook, giving it structure.
Milk
Adds moisture and creaminess, forming the body of the custard.

The step that matters

Bake until set. Egg proteins coagulate as the filling heats, so underbaking leaves a runny center while overbaking can make the custard weep and turn rubbery.

Swap the dates

How well each one fits the dish's main ingredients (molasses, egg, milk, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Datesthe original

Fit is the average pairing score against molasses, egg, milk, cinnamon. 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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