Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 6,955 recipes mention both. Both carry hexanal, which smells green, grassy. The science ↓
Miss Sallie Carver
Ingredients
Directions
Scald one quart of milk ; thicken with two heaping table- spoonfuls of corn starch, stirred into the yolks of three eggs, and three tablespoonfuls of sugar ; cook till quite thick ; flavor and put in a deep dish ; beat the whites to a stiff froth, with
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. See the original page.
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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Milk + corntop 10% of all pairsAroma overlapmoderateMentioned together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Milk + eggtop 18% of all pairsAroma overlapmoderateMentioned together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsAroma overlaplowMentioned together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsAroma overlapmoderateMentioned together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + corntop 21% of all pairsAroma overlaplowMentioned together7,168 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar share little aroma chemistry, yet 77,875 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
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