Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 3,961 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Blanc-mange, Cheap
Ingredients
Directions
Add bay leaves, laurel leaves, or essence of vanilla instead of lemon rind and almonds to the blanc-mange mixture.
Incorporate a small amount of your favorite liqueur, such as Noyeau, Maraschino, or Curaçao, to enhance the flavor.
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 aroma chemistry they share, and how many recipes mention both.
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Vanilla + almondtop 4% of all pairsAroma overlapstrongMentioned together3,961 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Laurel + lemontop 10% of all pairsAroma overlapmoderateMentioned together2,239 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Lemon + almondtop 10% of all pairsAroma overlapstrongMentioned together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Vanilla + lemontop 15% of all pairsAroma overlapmoderateMentioned together5,961 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Laurel + almondtop 22% of all pairsAroma overlapmoderateMentioned together183 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the vanilla
How well each one fits the dish's main ingredients (laurel, lemon, almond):
- Limebetter flavor fit
- Orangebetter flavor fit
- Avocadobetter flavor fit
- Vanillathe original
Fit is the average pairing score against laurel, lemon, almond. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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