Name: Potato Border for Entrees
Ingredients: 1 pound potato pastry; 1 beaten egg

Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Potato Border for Entrees

Oven, in the book's wordsA quick oven

Ingredients

1 pound potato pastry
1 beaten egg

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

On a floured board, shape the potato pastry into a long roll.
Join the ends of the roll together.
Brush the roll with the beaten egg.

Bake

Bake in a 400°F (200°C) oven until 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.

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 + eggtop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Potato pastry: Forms the main structure of the border once shaped and baked.
Egg: Brushed on the surface to promote browning and a glossy finish.

“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.