Name: After Dinner Coffee
Ingredients: 4 ounces chocolate in a double boiler; 2 tablespoons sugar; 1 quart milk; 0 light tablespoons freshly ground coffee in an enameled sauce-pan; 6 small cups

Why it works: Chocolate and coffee are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

After Dinner Coffee

Ingredients

4 ounces chocolate in a double boiler
2 tablespoons sugar
1 quart milk
0 light tablespoons freshly ground coffee in an enameled sauce-pan
6 small cups

Directions

Filippini.
Put 0 light tablespoons freshly ground coffee in an enameled sauce-pan, sprinkle } cup cold fresh water over it, cover and let stand in a cold place 20 minutes. Pour over it U pints cold water, mix well, and set on the side of the fire letting come very slowly to the boiling point but without boiling. Stir a few times only while heating and immediately replace the cover. Remove from fire, let settle a moment, and strain through a cloth into a hot serving coffee pot. Will make 6 small cups.
CHOCOLATE.
Melt 4 ounces chocolate in a double boiler, add 2 tablespoons sugar, and 1 quart milk ; stir till smooth ; let boil 5 minutes or longer; when ready, beat until perfectly smooth with an egg beater; serve with whipped cream.

Nutrition, whole recipe (rough)

353Calories

9 gProtein

17 gFat

42 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Sugar	1 tbsp (12.5g) granulated	49
Coffee	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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Chocolate + coffeetop 5% of all pairs

Smell alikemoderate

Cooked together1,497 recipes

Shared aroma: 2,3-butanedione (buttery, creamy).
Milk + coffeetop 10% of all pairs

Smell alikemoderate

Cooked together2,202 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Chocolate + sugartop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Chocolate + milktop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Sugar + saucetop 13% of all pairs

Smell alikestrong

Cooked together5,147 recipes

Shared aroma: ethanol (alcoholic, ethereal).