Name: Pastry of Graham Flour
Ingredients: ½ pound Graham flour; 1 cup sweet cream; ¼ teaspoon salt; fruit of your choice

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Pastry of Graham Flour

Ingredients

½ pound Graham flour
1 cup sweet cream
¼ teaspoon salt
fruit of your choice

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.

Prepare

Preheat the oven to 350°F (175°C).
In a bowl, mix the Graham flour, sweet cream, and salt until combined.

Assemble and bake

Roll out the dough and place fruit between two layers of crust.
Bake until golden brown.

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.

Flour + creamtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour: Provides the structure of the crust, with a coarser, nutty texture from the bran.
Sweet cream: Adds fat and moisture so the dough holds together and rolls out tender.
Fruit: Supplies the sweet, moist filling between the two crust layers.

“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.