Name: Nut Bread
Ingredients: 1 scant cup of nuts, chopped; 1 teaspoon of salt; 1½ cups of flour; 1 beaten egg; ½ cup of sugar; 1 cup of milk; 2 teaspoons of baking powder

Why it works: Nuts and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,180 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Nut Bread

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.

Prepare

Preheat the oven to 350°F (175°C).

Mix and bake

In a mixing bowl, combine the chopped nuts, salt, flour, beaten egg, sugar, milk, and baking powder.
Mix well until all ingredients are combined.
Pour the mixture into a baking pan.
Let it sit for 30 minutes.
Bake for 45 minutes or 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.

Photo for illustrative purposes only · Contact us to use it

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.

Nuts + flourtop 13% of all pairs

Smell alikemoderate

Cooked together1,180 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Nuts + milktop 17% of all pairs

Smell alikemoderate

Cooked together982 recipes

Shared aroma: furaneol (caramel, strawberry).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour: Provides the structure that holds the loaf together as it bakes.
Egg: Binds the batter and adds structure and richness as it sets.
Baking powder: Releases gas during baking, helping the bread rise and become light.
Sugar: Sweetens the bread and helps it brown in the oven.
Milk: Adds moisture and hydrates the flour to form the batter.
Chopped nuts: Add texture and flavour throughout the loaf.