Name: Unleavened Bread
Ingredients: entire wheat flour; ice cold water; raisins (optional); hickory nut meats (optional)

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 ↓

Unleavened Bread

Oven, in the book's wordsA hot oven

Ingredients

entire wheat flour
ice cold water
raisins (optional)
hickory nut meats (optional)

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Mix entire wheat flour with ice cold water to form a stiff dough.
Knead the dough for four to five minutes.
Cut the dough into small pieces and roll into cakes the size of clothes-pins.
Bake on a wire pan or toaster in a hot oven at 400°F (200°C), leaving room for the cakes to rise.

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 + raisintop 1% of all pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Wheat + raisintop 14% of all pairs

Smell alikemoderate

Cooked together163 recipes

Shared aroma: beta-damascenone (apple, rose).
Wheat + meattop 19% of all pairs

Smell alikemoderate

Cooked together152 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Raisin + meattop 23% of all pairs

Smell alikelow

Cooked together484 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).