Name: Whole Wheat and Graham Gems
Ingredients: 1 1/2 cup of milk; a quart of milk; 1 egg; 2 tablespns; 2/3 white flour makes gems more digestible; 3 eggs to a quart of milk; 2 eggs to the quart of liquid is sufficient

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Whole Wheat and Graham Gems

Ingredients

Directions

1⅓-1½ cup of milk, 1 egg and flour for drop batter.
Graham gems should not be quite as stiff as whole wheat. Use the quantity of milk that will just fill the pan; skimmed milk with 1½-2 tablespns. of oil to the quart equals whole milk. Brazil or other nut butter or meal, with water, is sometimes used.
All whole wheat or graham flour may be used, but combining either with ⅓-⅔ white flour makes gems more digestible.
The batter may be made thinner than a drop batter, but I have better gems when it is quite stiff. I take only 3 eggs to a quart of milk, but more may be used. When we are so happy as to get a spring wheat graham flour, 2 eggs to the quart of liquid is sufficient.
Gems may be made without eggs with all whole wheat, or graham flour of spring wheat. They require a little more beating, the longer rest is imperative, and the oven should be a little warmer at first.
Cold boiled rice may be added to thin gem batter sometimes, also grated cocoanut.

Nutrition, whole recipe (rough)

682Calories

27 gProtein

14 gFat

108 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).