Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and 78,219 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Material Required
Ingredients
Directions
I ^ Loaves of Bread 12
M Lb. of Butter 18
y2 Lb. of Lard 07
Flour, Pepper, and Salt 01
Sugar and Cinnamon 02
}i Lb. of Cheese . . . , 06
®RDER OF IXERCISES.
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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Milk + flourtop 14% of all pairsAroma overlaplowMentioned together78,219 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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Egg + flourtop 15% of all pairsAroma overlaplowMentioned together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsAroma overlapmoderateMentioned together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsAroma overlaplowMentioned together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour share little aroma chemistry, yet 78,219 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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