Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Crack-nuts
Ingredients
Directions
Mix flour and sugar in a bowl.
Melt butter and mix with raisin wine.
Beat and strain the eggs, then combine with the flour and sugar mixture to form a paste.
Add caraway seeds and roll out the paste thinly.
Cut into shapes using the top of a glass.
Wash the cut shapes with egg white and dust with sugar.
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.
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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + carawaytop 6% of all pairsSmell alikestrongCooked together1,435 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Raisin + carawaytop 9% of all pairsSmell alikemoderateCooked together75 recipes
Shared aroma: decanal (soap, orange peel).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Swap the caraway
How well each one fits the dish's main ingredients (flour, sugar, butter, raisin, wine, egg):
- Cinnamonfits better
- Nutmegfits better
- Carawaythe original
- Capersfits about as well
Fit is the average pairing score against flour, sugar, butter, raisin, wine, egg. Candidates are from the same food group and used in at least 100 recipes.
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