Name: Jellied Fig Pudding
Ingredients: dried figs; gelatin; cream

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jellied Fig Pudding

Ingredients

dried figs
gelatin
cream

Directions

Prepare the jellied pudding using dried figs instead of other fruits.
Serve with cream.

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.

Gelatin + creamtop 7% of all pairs

Smell alikestrong

Cooked together1,628 recipes

Shared aroma: acetic acid (sour, vinegar).
Fig + gelatintop 21% of all pairs

Smell alikelow

Cooked together38 recipes

Shared aroma: beta-pinene (pine, resin).
Fig + creamtop 26% of all pairs

Smell alikelow

Cooked together523 recipes

Shared aroma: acetic acid (sour, vinegar).