Name: Apple Tapioca Pudding
Ingredients: one-half pints cold water; two tablespoons butter; half teacup of tapioca; eight pared; one cocoanut; nutmeg; pepper; salt

Why it works: Nutmeg and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Apple Tapioca Pudding

Ingredients

Directions

Mrs. S. C. Lee. To half teacup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg ; pour the tapioca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream.
*GRANDMA THOMPSON'S WHITE PUDDING.
Over lOO jears old.
Weigh equal quantities of best beef suet and sifted flour, shave down suet and rub into fine particles with the hands, removing all tough and stringy parts, mix ' well with the flour, season very highly 'with pepper, and salt to taste, stuff loosely in beef-skins (entrails cleansed as pork-skins for sausage) half a yard or less in- length, secure the ends, prick every two or three inches with a darning needle, place to boil in a kettle of cold water hung on the crane ; boil three hours, place on a table until cold, after which hang up in a cool place to dry ; tie up in a clean cotton bag, and
* Contributed by Mrs. E. T. Carson, Mt. Pleasant Farm.
PUDDINGS AND SAUCES. 237
put away where it will be both dry and cool. When wanted for use cut off the quantity needed, boil in hot water until heated through, take out and place before the fire to dry off and "crisp." The above was con- sidered an "extra dish" at all the "flax scutchings," "quilting frolics," and "log rollings" of a hundred years ago.
BREAD PUDDING SAUCE. Two tablespoons butter, cup of sugar, tablespoon of flour, milk of one cocoanut, and a small piece grated.

Nutrition, whole recipe (rough)

120Calories

0 gProtein

12 gFat

3 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

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.

Nutmeg + peppertop 7% of all pairs

Smell alikestrong

Cooked together13,015 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Butter + nutmegtop 16% of all pairs

Smell alikemoderate

Cooked together24,377 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).