Why it works: Currant and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 5,475 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓
The recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Step-by-step directions aren't available for this recipe.
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 aroma chemistry they share, and how many recipes mention both.
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Currant + milktop 7% of all pairsAroma overlapmoderateMentioned together5,475 recipes
Shared aroma: isoamyl acetate (banana, pear).
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Flour + milktop 8% of all pairsAroma overlaplowMentioned together76,993 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + curranttop 13% of all pairsAroma overlaplowMentioned together8,066 recipes
Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the currant
How well each one fits the dish's main ingredients (flour, milk):
- Vanillabetter flavor fit
- Raisinbetter flavor fit
- Figbetter flavor fit
- Currantthe original
Fit is the average pairing score against flour, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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