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Peanut Butter

A simple spread made by mixing peanut butter with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peanut and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,754 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Peanut Butter

Ingredients

Directions

  1. In a bowl, combine peanut butter and currant jelly.

  2. Beat until a smooth paste is formed.

  3. Spread as desired.

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.

  1. Peanut + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,754 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Peanut + curranttop 39% of all pairs
    Smell alikelow
    Cooked together17 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter
Provides fat and body, giving the spread its thick, creamy texture.
Currant jelly
Adds sweetness and acidity, along with moisture that loosens the paste.

Swap the currant

How well each one fits the dish's main ingredients (peanut, butter):

  1. Coconutfits better
  2. Bananafits better
  3. Vanillafits better
  4. Currantthe original

Fit is the average pairing score against peanut, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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