Name: Potato Pudding
Ingredients: potatoes; rye nuts; grated cheese; 1 beaten egg

Why it works: Potato and rye work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Potato Pudding

Ingredients

potatoes
rye nuts
grated cheese
1 beaten egg

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 the potatoes as you would for potato balls.
Place the potato mixture into a pudding dish.
Cover with rye nuts, grated cheese, or a mixture of beaten egg and rye nuts.
Bake for 30 minutes at 350°F (175°C).

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.

Potato + ryetop 10% of all pairs

Smell alikemoderate

Cooked together75 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Rye + nutstop 10% of all pairs

Smell alikemoderate

Cooked together32 recipes

Shared aroma: ethyl decanoate (grape, waxy).
Potato + nutstop 13% of all pairs

Smell alikemoderate

Cooked together54 recipes

Shared aroma: furaneol (caramel, strawberry).
Potato + cheesetop 15% of all pairs

Smell alikemoderate

Cooked together959 recipes

Shared aroma: sotolon (curry, maple).
Nuts + cheesetop 21% of all pairs

Smell alikemoderate

Cooked together101 recipes

Shared aroma: ethyl decanoate (grape, waxy).