Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 53,532 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Ego Mince Pies
Ingredients
Directions
Chop the hard-boiled eggs finely.
Combine the chopped eggs with the suet.
Add the currants, lemon rind, lemon juice, candied peel, sugar, salt, and spices.
Mix all ingredients thoroughly.
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 aroma chemistry they share, and how many recipes mention both.
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Lemon + sugartop 18% of all pairsAroma overlaplowMentioned together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + lemontop 19% of all pairsAroma overlaplowMentioned together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Currant + lemontop 20% of all pairsAroma overlaplowMentioned together4,270 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Egg + sugartop 21% of all pairsAroma overlapmoderateMentioned together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + curranttop 26% of all pairsAroma overlaplowMentioned together8,734 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Lemon and sugar share little aroma chemistry, yet 53,532 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the currant
How well each one fits the dish's main ingredients (egg, lemon, sugar):
- Orangebetter flavor fit
- Vanillabetter flavor fit
- Limebetter flavor fit
- Currantthe original
Fit is the average pairing score against egg, lemon, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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