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Tea, TEA—No. 1

From an old cookbook · modernised transcription
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Why it works: Coffee and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

Tea, TEA—No. 1

Ingredients

Directions

  1. Prepare tea, coffee, or chocolate as desired.

  2. Serve with biscuits, oyster sandwiches, chicken salad, and cold tongue.

  3. Offer a variety of cakes and preserves.

  4. Finish with ice cream later in the evening.

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.

  1. Coffee + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  2. Tea + coffeetop 6% of all pairs
    Smell alikemoderate
    Cooked together259 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  3. Tea + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Tea + biscuittop 14% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

    Shared aroma: nonanal (fat, citrus).

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

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