Name: Potato Bread
Ingredients: raw potatoes; vinegar; bran flour or skim milk

Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Bread

Ingredients

raw potatoes
vinegar
bran flour or skim milk

Directions

Wash the raw potatoes thoroughly.
Grind the potatoes to make a paste.
Add a small amount of vinegar to whiten the mixture.
Dry the mixture at a high temperature.
Grind the dried mixture again and separate the skins.
Mix the resulting flour with bran flour or skim milk before baking.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Potato + flourtop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Potato + vinegartop 20% of all pairs

Smell alikemoderate

Cooked together1,608 recipes

Shared aroma: beta-damascenone (apple, rose).
Vinegar + flourtop 27% of all pairs

Smell alikemoderate

Cooked together8,652 recipes

Shared aroma: isobutyraldehyde (malty, green).