Name: Crust for Fruit and Meat Puddings
Ingredients: 1 pound all-purpose flour; 6 ounces beef or veal suet, finely chopped; ½ teaspoon coarse sea salt

Why it works: Flour and beef are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Crust for Fruit and Meat Puddings

Ingredients

1 pound all-purpose flour
6 ounces beef or veal suet, finely chopped
½ teaspoon coarse sea salt

Directions

In a large bowl, combine the flour, chopped suet, and salt.
Mix the ingredients smoothly until well combined.

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.

Flour + beeftop 25% of all pairs

Smell alikelow

Cooked together10,677 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and beef barely smell alike, yet cooks put them together in 10,677 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

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Crust for Fruit and Meat Puddings