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Pressed Mince Meat

Mince meat cannot be recommended on sanitary grounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pressed Mince Meat

Ingredients

Directions

  1. Combine dried fruits, fresh fruits, and spices in a large bowl.

  2. Add brandy or other alcoholic beverage for flavor.

  3. Mix in starch or flour to bind the ingredients together.

  4. Press the mixture into a firm cake, either dried or fresh, for better preservation.

  5. Store in a cool place for later use.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Brandy + flourtop 25% of all pairs
    Smell alikelow
    Cooked together4,181 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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