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Butternut and Black Walnut Butters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butternut and walnut share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 15 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Butternut and Black Walnut Butters

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Shell the butternuts and black walnuts.

  2. Grind the nuts after shelling.

  3. Optionally, brown the nuts slightly in the oven before grinding.

  4. Serve with a generous quantity of popcorn to balance the rich oils.

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.

  1. Butternut + walnuttop 5% of all pairs
    Smell alikestrong
    Cooked together15 recipes

    Shared aroma: coumarin (sweet, hay).

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

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