Name: Lettuce Stuffed and Fried
Ingredients: Lettuce; Beaten eggs; Fresh bread crumbs; Hot lard; Fried parsley (for garnish)

Why it works: Lettuce and parsley match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,483 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Lettuce Stuffed and Fried

Ingredients

Directions

Prepare the lettuce as described in the previous recipe.
Drain the cooked lettuce on a sieve and sponge off excess grease with a napkin.
Bread the lettuce, dip it in beaten eggs, and then bread it again in fresh bread crumbs.
Fry the lettuce in hot lard until golden brown.
Serve on a napkin, garnished with fried parsley.

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.

Lettuce + parsleytop 5% of all pairs

Smell alikestrong

Cooked together1,483 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Lettuce + breadtop 15% of all pairs

Smell alikemoderate

Cooked together602 recipes

Shared aroma: nonanal (fat, citrus).
Bread + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together8,588 recipes

Shared aroma: 2,4-decadienal (seaweed).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).