Name: Nut Cakes, or Wafers
Ingredients: 5 pounds bon bon cream; any kind of nuts, well ground

Why it works: Cream and nuts work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 886 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Nut Cakes, or Wafers

Ingredients

5 pounds bon bon cream
any kind of nuts, well ground

Directions

Make the mixture

Melt the bon bon cream in a saucepan.
Once melted, stir in the ground nuts.

Shape the wafers

Use a funnel the size of a half dollar to drop the mixture onto wax paper.
Flavor and color as desired.

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.

Cream + nutstop 19% of all pairs

Smell alikelow

Cooked together886 recipes

Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Bon bon cream: Provides the sweet, fatty base that melts smoothly and firms up as the wafers cool.
Nuts: Add crunchy texture and nutty flavor to the mixture.

“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.