Mince Meat Foe Pies

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. Cinnamon + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together11,917 recipes

   Shared aroma: estragole (anise, licorice).

2. Clove + cinnamontop 1% of all pairs
   Smell alikestrong
   Cooked together14,189 recipes

   Shared aroma: ethyl cinnamate (sweet, balsamic).

3. Clove + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together8,686 recipes

   Shared aroma: estragole (anise, licorice).

4. Raisin + cinnamontop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

5. Mace + nutmegtop 4% of all pairs
   Smell alikemoderate
   Cooked together6,557 recipes

   Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Veal tongues

Provides the cooked meat that gives the mincemeat its savoury body.

Suet

Adds fat that keeps the filling moist and rich as it stands.

Apples

Contribute moisture and tartness that balance the sweetness of the fruit.

Raisins

Supply concentrated sweetness and chewy texture throughout the filling.

Currants

Add small, tender pockets of fruit sweetness and body.

Brandy

Acts as a preservative and adds aroma to the mixture.

Swap the currant

How well each one fits the dish's main ingredients (veal, raisin, apple, clove, cinnamon, mace, nutmeg):

1. Figfits better
2. Orangefits better
3. Quincefits better
4. Currantthe original

Fit is the average pairing score against veal, raisin, apple, clove, cinnamon, mace, nutmeg. Candidates are from the same food group and used in at least 100 recipes.