Name: Uver and Bacon
Ingredients: bacon; calf's liver; flour; mashed potatoes

Why it works: Flour and potato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Uver and Bacon

Oven, in the book's wordsA hot oven

Ingredients

bacon
calf's liver
flour
mashed potatoes

Directions

Fry the bacon until brown and crisp, but do not let it burn. Drain the fat and keep the bacon warm in the oven.
Pour boiling water over the liver and let it stand for a few minutes. Drain and roll each slice in flour.
Fry the liver in the bacon fat until brown.
Serve the liver and bacon together on a platter with a border of mashed potatoes.

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 + potatotop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Liver + potatotop 23% of all pairs

Smell alikelow

Cooked together108 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + flourtop 28% of all pairs

Smell alikelow

Cooked together1,418 recipes

Shared aroma: isobutyraldehyde (malty, green).