Why it works: Celery and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 6,905 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Nut Corn Pudding
Ingredients
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.
Layer thin slices of protose in a 3-quart basin with finely sliced celery, salt, and a light dredging of flour until the basin is half to two-thirds full.
Cover the layers with water and bake at 350°F (175°C) for 30 to 60 minutes.
Spread corn pudding over the top, sprinkle with fine crumbs, and bake until golden brown.
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.
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Celery + flourtop 15% of all pairsSmell alikemoderateCooked together6,905 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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