Name: Stuffed Raisins
Ingredients: large fine raisins; pulverized sugar; 1 egg white; pecans

Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Stuffed Raisins

Ingredients

large fine raisins
pulverized sugar
1 egg white
pecans

Directions

Select large fine raisins and split them from end to end to remove the seeds.
Beat together pulverized sugar and the egg white to make a filling.
Crush the pecans and mix them into the filling.
Fill the raisins with the mixture and press them firmly together.
Roll the stuffed raisins in pulverized sugar.
If storing, wrap tightly in paraffin paper.

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.

Raisin + sugartop 13% of all pairs

Smell alikemoderate

Cooked together12,481 recipes

Shared aroma: beta-damascenone (apple, rose).
Raisin + pecanstop 16% of all pairs

Smell alikemoderate

Cooked together139 recipes

Shared aroma: decanal (soap, orange peel).
Egg + pecanstop 17% of all pairs

Smell alikemoderate

Cooked together2,280 recipes

Shared aroma: decanal (soap, orange peel).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Raisin + eggtop 23% of all pairs

Smell alikemoderate

Cooked together9,556 recipes

Shared aroma: decanal (soap, orange peel).