Name: Prunes and Rice
Ingredients: one-half pound of prunes; one-fourth cup of cold water; one-half pound raisins one-half pound currents one-half cup citron; one teaspoon cloves one; half teaspoons baking one teaspoon nutmeg powder one teaspoon cinnamon wash; one teaspoon cinnamon wash; one pound stale bread; one pint hot milk; half pound sugar; one pound raisins; one pound currants; one-quarter pound citron; one pound beef suet; one tablespoon mace; one cup brown sugar creamed; one-half cup of cream; one-fourth pound grated; one pound flour; three-fourths pound each of sugar; one-half teaspoon cloves; a tablespoon of sherry; a pound of citron; one-third box knox's gelatine dissolved in one-fourth cup of cold water; four eggs one-half pound raisins one-half pound currents one-half cup citron; one-half pound currents one-half cup citron; one tablespoon molasses one cup chopped suet one cup sugar one cup flour; one cup sugar one cup flour one cup bread crumbs one cup dates 188 the g; one cup bread crumbs one cup dates 188 the greater omaha cook book one win; one wine glass wine one teaspoon cloves one; 1 one pound stale bread

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. 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.

Nutmeg + cinnamontop 1% of all pairs

Smell alikestrong

Cooked together11,917 recipes

Shared aroma: estragole (anise, licorice).
Clove + cinnamontop 1% of all pairs

Smell alikestrong

Cooked together14,189 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Clove + nutmegtop 1% of all pairs

Smell alikestrong

Cooked together8,686 recipes

Shared aroma: estragole (anise, licorice).
Raisin + cinnamontop 1% of all pairs

Smell alikemoderate

Cooked together5,390 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Raisin + nutmegtop 6% of all pairs

Smell alikemoderate

Cooked together5,377 recipes

Shared aroma: alpha-terpineol (lilac, floral).

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

What each ingredient does

Prunes: Provide sweetness and a soft, moist texture once stewed and chopped.
Rice (in the method): Forms the soft, dry body of the dish between the prune layers.
Butter (in the method): Adds richness and helps the top brown lightly in the oven.

Swap the currant

How well each one fits the dish's main ingredients (raisin, clove, nutmeg, cinnamon, bread, milk, sugar):

Vanillafits better
Figfits better
Applefits better
Currantthe original

Fit is the average pairing score against raisin, clove, nutmeg, cinnamon, bread, milk, sugar. 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
Beef	100g cooked	250
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Date	1 date (24g) medjool	66
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Prune	not in our table	0
Water	not in our table	0
Mace	not in our table	0

Prunes and Rice

Prunes and Rice

Ingredients

Directions

Prepare

Assemble and bake

Serve

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

Swap the currant

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