Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pate a LA Bose
Ingredients
Directions
Choose some large deep-coloured roses, and pound tbem in a mortar tiU in a fine paste. Squeeze them through a linen cloth to extract the juice, they will yield plenty if you take care to gather them whilst the dew is on them, before the sun dries it up. When the juice is all extracted, at once make it into paste, with a pound of flour, three quarters of a pound of sugar, and a quarter of a pound of butter, half an ounce of yeast or leaven. When well mixed, put it into a bowl an hour to rise, and then make it into cakes.
These cakes are good for those who have deli- cate chests.
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 + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Sugar + buttertop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter share little aroma chemistry, yet 124,287 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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