Name: Rolled Wheat Pudding
Ingredients: 1 cup rolled wheat; 2 cups milk; fruit of your choice

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rolled Wheat Pudding

Ingredients

1 cup rolled wheat
2 cups milk
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.

Cook the filling

Cook the rolled wheat in the milk for 15 minutes.
Add the fruit and let it simmer for another 15 minutes.

Bake

Pour the mixture into a small pie dish.
Bake in a 350°F (175°C) oven 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.

Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Rolled wheat: Provides the body and structure, as its starch thickens while it cooks in the milk.
Milk: Adds moisture and creaminess, and its milk sugars help the top brown in the oven.
Fruit: Adds sweetness, flavor and extra moisture to the pudding.

“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.