Name: Galettes, Plain
Ingredients: 1½ pounds light bread dough; 2 ounces sugar; 2 ounces currants; 2 ounces raisins; a pinch of spice; 2 ounces fat (such as dripping); 1 egg

Why it works: Currant and raisin are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Galettes, Plain

Ingredients

Directions

Blend all ingredients together.
Let the dough rise after mixing.
Form the dough into balls the size of an orange.
Flatten the balls slightly and snip the edges with scissors, making deep incisions.

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.

Currant + raisintop 10% of all pairs

Smell alikelow

Cooked together6,180 recipes

Shared aroma: gamma-nonanolactone (coconut, creamy).
Sugar + raisintop 13% of all pairs

Smell alikemoderate

Cooked together12,481 recipes

Shared aroma: beta-damascenone (apple, rose).
Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Bread + raisintop 17% of all pairs

Smell alikemoderate

Cooked together2,111 recipes

Shared aroma: decanal (soap, orange peel).
Bread + curranttop 17% of all pairs

Smell alikelow

Cooked together2,398 recipes

Shared aroma: alpha-pinene (pine, turpentine).