Name: For Filling
Ingredients: 2 cups sugar; two-thirds cup of milk; 1 cup sugar; 3 cups flour; 1 cup luke warm water; 2 teaspoons dixie baking pow- der; 1 teaspoon of essence; 1 pound of grated chocolate; 1 pound of powdered sugar; 1 ounce of fleshmen's yeast dissolved in \ pint water; 1 tablespoonful of but- ter; 1 pound white sugar; 1 cup water j of a lemon; 1 cup of sour cream; 1 cup of sugar; 1 cup of hickory nut meat; 1 cup of sug-ar; 2 cupful of butter; 2 cupful of milk; 2 tablespoons butter; 2 cups sug-ar; 2 teaspoons dixie bak- ing- powder; 1 teaspoonful cinnamon; 1 cup brown sugar; 1 cup black molasses; 1 cup pecans; 1 teaspoonful dixie baking- powder; 1 cup of sour milk; 1 cup of chopped raisins; 2 cups of flour

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Chocolate + creamtop 11% of all pairs

Smell alikemoderate

Cooked together5,466 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sugar: Sweetens the filling and helps it thicken as it cooks and cools.
Milk: Provides liquid and richness, cooking into a soft, creamy base.
Butter: Adds fat for a smooth, tender texture and a richer mouthfeel.

The step that matters

Beat until almost cold. Beating while the mixture cools helps it set into a smooth, spreadable filling rather than a grainy or runny one. Beating too early, while it is still hot, can keep it loose.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, milk, flour, chocolate, cream, meat, butter):

Vanillafits better
Coconutfits better
Raisinfits better
Lemonthe original

Fit is the average pairing score against sugar, milk, flour, chocolate, cream, meat, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Pineapple	1 cup chunks (165g)	82
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Pecan	1 half (4g)	20
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Water	not in our table	0
Hickory Nut	not in our table	0
Meat	not in our table	0
Cake	not in our table	0
Mace	not in our table	0

For Filling

For Filling

Ingredients

Directions

Nutrition, whole recipe (rough)