Name: A Great-great-granddaughter of Thomas Jefferson
Ingredients: 1 pint of flour; a pint of cream; three eggs beaten very light

Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Great-great-granddaughter of Thomas Jefferson

Ingredients

1 pint of flour
a pint of cream
three eggs beaten very light

Directions

Make the batter

Beat three eggs lightly, stir into a pint of cream, then mix in one pint of flour, beating until perfectly smooth.

Bake

Grease your shapes, pour in the batter, and bake very quickly.

Nutrition, whole recipe (rough)

584Calories

20 gProtein

12 gFat

96 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51

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

By Jacqueline Harrison Smith (ed.). 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.

Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + creamtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).
Cream + eggtop 24% of all pairs

Smell alikelow

Cooked together42,166 recipes

Shared aroma: acetic acid (sour, vinegar).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

What each ingredient does

Flour: Provides the main structure that holds the cake once the batter sets.
Eggs: Add structure and help the batter set and rise as it bakes.
Cream: Adds moisture and richness, keeping the crumb tender.