Name: Walnut Creams
Ingredients: plain French Creams or any Fruit Creams; walnut meat

Why it works: Walnut and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,035 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Walnut Creams

Ingredients

plain French Creams or any Fruit Creams
walnut meat

Directions

Roll the cream into balls nearly 1 inch in diameter.
Press half a walnut meat into one or both sides of each ball.
Lay the balls on a plate or waxed paper to harden.

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.

Walnut + meattop 13% of all pairs

Smell alikemoderate

Cooked together1,035 recipes

Shared aroma: 2,4-decadienal (seaweed).
Cream + walnuttop 21% of all pairs

Smell alikelow

Cooked together1,982 recipes

Shared aroma: octanal (fat, soap).
Cream + meattop 24% of all pairs

Smell alikelow

Cooked together2,248 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).