Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 106,462 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pate a L'huile
Ingredients
Directions
The proportions are four pounds of flour to a pint of oil and three or four eggs. Mix it, as before, with warm water ; let it rise an hour, and then it is fit for use. This receipt will not suit English ideas, but I give it as a novelty.
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 aroma chemistry they share, and how many recipes mention both.
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Flour + eggtop 15% of all pairsAroma overlaplowMentioned together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg share little aroma chemistry, yet 106,462 recipes mention both: they likely 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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