Name: Pate a LA Oboseille
Ingredients: ½ cup white currant jelly (or red jelly if unavailable); 2 cups all-purpose flour; 2 large eggs, beaten; 2 tablespoons sugar; 2 tablespoons butter (optional); ½ cup raspberry juice (fresh or preserved)

Why it works: White currant and raspberry share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 7 recipes mention both. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

½ cup white currant jelly (or red jelly if unavailable)
2 cups all-purpose flour
2 large eggs, beaten
2 tablespoons sugar
2 tablespoons butter (optional)
½ cup raspberry juice (fresh or preserved)

Directions

Make the dough

Melt the white currant jelly in a saucepan until liquid and warm.
Pour the melted jelly over the flour in a mixing bowl.
Add the beaten eggs, sugar, and butter (if using) to the flour mixture.
If using raspberry juice, add it to the mixture.
Mix until combined and let the dough rest for 1 hour in a warm place.

Shape and bake

Shape the dough into cakes and bake until golden.

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 aroma chemistry they share, and how many recipes mention both.

White currant + raspberrytop 4% of all pairs

Aroma overlapstrong

Mentioned together7 recipes

Shared aroma: ethyl benzoate (fruity, sweet).
Flour + buttertop 6% of all pairs

Aroma overlaplow

Mentioned together122,858 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + raspberrytop 7% of all pairs

Aroma overlapstrong

Mentioned together1,281 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Egg + buttertop 8% of all pairs

Aroma overlapstrong

Mentioned together118,511 recipes

Shared aroma: nonanal (fat, citrus).
Flour + eggtop 8% of all pairs

Aroma overlaplow

Mentioned together104,138 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 122,858 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

What each ingredient does

White currant jelly: Adds sweetness and fruity flavour, and moisture to the dough.
All-purpose flour: Provides the main structure that holds the cakes together.
Eggs: Bind the dough and add richness and structure as they set.
Raspberry juice: Adds moisture and tart fruit flavour to the dough.

Flavor stand-ins for the white currant

How well each one fits the dish's main ingredients (flour, egg, sugar, butter, raspberry):

Vanillabetter flavor fit
Peachbetter flavor fit
Strawberrybetter flavor fit
White currantthe original

Fit is the average pairing score against flour, egg, sugar, butter, raspberry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.