Name: Liver Pudding
Ingredients: 3½ cups grated or ground leftover liver; ½ cup finely chopped cold fat meat or suet; caper or tomato sauce for serving

Why it works: Meat and tomato are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,438 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Liver Pudding

Ingredients

3½ cups grated or ground leftover liver
½ cup finely chopped cold fat meat or suet
caper or tomato sauce for serving

Directions

Combine the grated or ground liver with the chopped fat meat or suet.
Mix well until fully combined.
Serve with caper or 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.

Meat + tomatotop 17% of all pairs

Smell alikelow

Cooked together1,438 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Liver + meattop 18% of all pairs

Smell alikelow

Cooked together332 recipes

Shared aroma: guaiacol (smoky, sweet).
Liver + tomatotop 20% of all pairs

Smell alikemoderate

Cooked together146 recipes

Shared aroma: 1-nonanal (fatty, waxy).