Name: Delicious Doughnuts
Ingredients: 2 cups pulverized sugar; 2 teaspoons baking powder; 1 eup sweet milk; 2 eggs; 2 eup flour mix 2 teaspoons baking powder; butter the size of large walnut; nutmeg

Why it works: Walnut and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,230 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Delicious Doughnuts

Ingredients

Directions

'[I/2 cups pulverized sugar, butter the size of large walnut. 1 eup sweet milk, 2 eggs; cream the butter and sugar; beat the eggs in a bowl and add to them the milk ; then pour slowly onto the creamed sugar, beating in a little at a time ; add II4 cups sifted flour and beat smooth; into I/2 eup flour mix 2 teaspoons baking powder and a little grated nutmeg, and add to the mixture, following with flour enough to stiffen for rolling out. These dough- nuts have a ''melt in your mouth" quality if directions are carefully followed. " Mrs. S. W. Tait, Montpelier, Ind.

Nutrition, whole recipe (rough)

871Calories

28 gProtein

29 gFat

122 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Nutmeg	1 tsp ground (2.2g)	12

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

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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.

Walnut + nutmegtop 5% of all pairs

Smell alikestrong

Cooked together1,230 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + walnuttop 12% of all pairs

Smell alikemoderate

Cooked together5,873 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Swap the walnut

How well each one fits the dish's main ingredients (sugar, milk, egg, flour, butter, nutmeg):

Almondfits better
Chestnutfits about as well
Pistachiofits about as well
Walnutthe original

Fit is the average pairing score against sugar, milk, egg, flour, butter, nutmeg. Candidates are from the same food group and used in at least 100 recipes.