Name: Raisin and Nut Bread
Ingredients: ½ cup walnut meats, chopped; 3½ cups graham flour

Why it works: Walnut and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raisin and Nut Bread

Ingredients

½ cup walnut meats, chopped
3½ cups graham flour

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped walnut meats with the graham flour.
Pour the mixture into a greased loaf pan.
Bake for one hour.

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.

Walnut + flourtop 12% of all pairs

Smell alikemoderate

Cooked together5,873 recipes

Shared aroma: isobutyraldehyde (malty, green).
Walnut + meattop 13% of all pairs

Smell alikemoderate

Cooked together1,035 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + flourtop 28% of all pairs

Smell alikelow

Cooked together5,529 recipes

Shared aroma: isobutyraldehyde (malty, green).