Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Saeey Eunn
Ingredients
Directions
Yi cup of COTTOEENE; i pint of milk; 4 eggs; i tablespoonful of sugar; i teaspoonful of salt; ^ cup of yeast, or ^ cake of compressed 3'east; 7 cups sifted flour.
Scald the milk; when cold add COTTOEENE, sugar, salt and yeast. Beat thoroughly, and set it to rise over night. In the morning dissolve the soda in a spoonful of water, stir it in the batter with the well-beaten eggs. Turn all into a well-greased cake dish to rise again. Bake about 45 minutes, and serve warm from the oven.
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 their aromas overlap, and how often cooks already put them together.
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
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