Name: Pie Crust for Dyspeptics
Ingredients: 1 pint cream; 12 good-sized potatoes, boiled and mashed; salt to taste; flour to make a paste

Why it works: Potato and flour 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 ↓

Pie Crust for Dyspeptics

Ingredients

1 pint cream
12 good-sized potatoes, boiled and mashed
salt to taste
flour to make a paste

Directions

Boil and mash the potatoes until fine.
In a bowl, combine the mashed potatoes with cream and salt.
Add flour gradually to form a paste.
Handle the mixture very lightly.
Do not use an under crust.

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.

Potato + flourtop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + potatotop 17% of all pairs

Smell alikelow

Cooked together2,481 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Cream + flourtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).