Skip to main content
Indian

Colouring for Jellies, Creams, Ices, and Cakes

From an old cookbook · modernised transcription
From a historical cookbook · 5 ingredients
Jump to recipe ↓

Why it works: Cream and spinach are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 1,129 recipes mention both. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

The recipe

Ingredients

Contains: milk (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.

Recipe from a historical cookbook.

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.

  1. Cream + spinachtop 9% of all pairs
    Aroma overlaplow
    Mentioned together1,129 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  2. Saffron + spinachtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together149 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Cream + saffrontop 12% of all pairs
    Aroma overlaplow
    Mentioned together243 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Flavor stand-ins for the saffron

How well each one fits the dish's main ingredients (cream, spinach):

  1. Nutmegbetter flavor fit
  2. Garlicbetter flavor fit
  3. Celeryabout as good a flavor fit
  4. Saffronthe original

Fit is the average pairing score against cream, spinach. 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).