Name: Malted Baked Apple
Ingredients: good tart apples; nut butter; sassafras tea; malt

Why it works: Apple and tea work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 150 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Malted Baked Apple

Ingredients

good tart apples
nut butter
sassafras tea
malt

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).
Remove the cores from the apples using a new clothes-pin.
Fill the cavities with a mixture of nut butter diluted with sassafras tea and sweetened with malt.
Bake in the oven until done, being careful not to overbake.

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.

Apple + teatop 14% of all pairs

Smell alikemoderate

Cooked together150 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Apple + buttertop 14% of all pairs

Smell alikemoderate

Cooked together8,706 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Apple + malttop 20% of all pairs

Smell alikemoderate

Cooked together40 recipes

Shared aroma: beta-damascenone (apple, rose).
Tea + malttop 21% of all pairs

Smell alikemoderate

Cooked together14 recipes

Shared aroma: beta-damascenone (apple, rose).
Butter + teatop 21% of all pairs

Smell alikemoderate

Cooked together703 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).