Name: Daisy Design for Aspic Jelly Forms
Ingredients: Yolk of hard-boiled egg; White of hard-boiled egg; Parsley leaves; Parsley stems; Capers; Parsley or watercress; Aspic jelly

Why it works: Parsley and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,550 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Daisy Design for Aspic Jelly Forms

Ingredients

Directions

Prepare the yolk and white of hard-boiled eggs, and cut the white into petal shapes.
Arrange parsley leaves and stems in the mold.
Pour a layer of aspic jelly into the mold and let it set.
Dip decorative pieces in jelly to adhere them to the sides of the mold.
Add layers of filling and jelly, allowing each layer to harden before adding the next.
Keep the mold still while filling to prevent separation of the jelly.
Place the mold on ice to help the jelly set quickly.

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.

Parsley + caperstop 1% of all pairs

Smell alikestrong

Cooked together1,550 recipes

Shared aroma: coumarin (sweet, hay).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).
Egg + caperstop 21% of all pairs

Smell alikemoderate

Cooked together1,311 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).