Name: Modern Cookery
Ingredients: eggs; bread crumbs; vegetables; peas; tomatoes; bechamel sauce; curry powder

Why it works: Peas and tomato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Modern Cookery

Ingredients

Directions

Dip the vegetables in beaten eggs and coat with bread crumbs.
Fry the coated vegetables in thin slices until golden.
Alternatively, stew the vegetables until tender, then drain and glaze them.
Serve the glazed vegetables in a circle with peas or a thick vegetable puree in the center.
For vol-au-vents, keep the vegetables white and mix with bechamel sauce.
For a curried version, mix with plenty of vegetables or meat after baking or stewing.

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.

Peas + tomatotop 9% of all pairs

Smell alikemoderate

Cooked together1,058 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Bread + tomatotop 10% of all pairs

Smell alikemoderate

Cooked together1,013 recipes

Shared aroma: 2-nonenal (fatty, green).
Bread + peastop 11% of all pairs

Smell alikemoderate

Cooked together804 recipes

Shared aroma: hexyl acetate (fruity, apple).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Tomato + saucetop 15% of all pairs

Smell alikelow

Cooked together5,469 recipes

Shared aroma: ethanol (alcoholic, ethereal).