Name: Pastry of Graham Flour
Ingredients: ½ pound Graham flour; 1 cup sweet cream; ¼ teaspoon salt; fruit of your choice

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Pastry of Graham Flour

Ingredients

½ pound Graham flour
1 cup sweet cream
¼ teaspoon salt
fruit of your choice

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).
In a bowl, mix the Graham flour, sweet cream, and salt until combined.
Roll out the dough and place it in a pie dish.

Assemble and bake

Add a layer of fruit between the crusts.
Bake until golden 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.

Flour + creamtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Graham flour: Forms the dough structure and gives the crust its nutty, wholesome flavor and color.
Sweet cream: Adds moisture and fat, making the dough tender and easier to roll.

“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.