Name: River Shrimp in Jelly
Ingredients: heads of fish; peeled river shrimp; white wine; lemon juice

Why it works: White wine and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,832 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

River Shrimp in Jelly

Ingredients

heads of fish
peeled river shrimp
white wine
lemon juice

Directions

Make a jelly from the heads of fish.
Decorate the bottom of a mold with the jelly.
Place the peeled river shrimp in the mold.
Pour the dissolved jelly over the shrimp.
Let it set for one hour in the refrigerator.

Recipe from a historical cookbook (Internet Archive).

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.

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.

White wine + lemontop 11% of all pairs

Smell alikemoderate

Cooked together3,832 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Fish + shrimptop 13% of all pairs

Smell alikemoderate

Cooked together252 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Fish + white winetop 14% of all pairs

Smell alikemoderate

Cooked together370 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Fish + lemontop 15% of all pairs

Smell alikelow

Cooked together1,889 recipes

Shared aroma: 2-nonenal (fatty, green).
Shrimp + lemontop 18% of all pairs

Smell alikemoderate

Cooked together1,923 recipes

Shared aroma: decanal (soap, orange peel).