Name: Peanut Roast
Ingredients: 1 cup commercial salted peanuts; 1 teaspoon baking powder; 1 egg

Why it works: Peanut and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,351 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peanut Roast

Oven, in the book's wordsA moderate oven

Ingredients

1 cup commercial salted peanuts
1 teaspoon baking powder
1 egg

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Preheat the oven to 350°F (175°C).
Beat the egg in a bowl.

Bake

Mix the peanuts, baking powder, and beaten egg thoroughly.
Turn the mixture into an oiled bread pan.
Bake for about 45 minutes.
Serve hot with tomato sauce.

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.

Peanut + eggtop 29% of all pairs

Smell alikemoderate

Cooked together1,351 recipes

Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Peanuts: Form the main body of the snack, providing the bulk and nutty flavor.
Egg: Binds the peanuts together so the mixture holds its shape while baking.
Baking powder: Releases gas during baking to lighten the mixture and help it rise.

“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.