Name: Menu for Day in January
Ingredients: four tablespoonfuls of sugar; ten pounds is enough; one pint of thin white sauce; one tablespoonful of butter; 2 tablespoonfuls of flour; a cup of corn- meal into a pint of hi; a pint of hi; a cupful of hot cream; three eggs; four eggs then the well beaten whites; 3 eggs; one family; one pint of milk; one evening we were invited to partake of some very tempting looking fritters; one vegetable; four teaspoonfiils soaked a few minutes in milk; 10 one cent stamps; five gates; one steeper hill-side he has terraced ready; one great boulder as large as a house; two streams; 4 o'clock p

Why it works: Butter and milk 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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + creamtop 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).
Sauce + creamtop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + milktop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Eggs: Provide structure and richness, setting the pudding as they cook.
Flour: Gives the batter body so it holds its shape while baking.
Milk: Thins the batter and adds moisture for a tender texture.

The step that matters

Adding the liquid to the flour gradually. Pouring the liquid in all at once can leave lumps in the flour. Adding it slowly while beating keeps the batter smooth, so the baked pudding has an even texture.

“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
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Sauce	not in our table	0

Menu for Day in January