Why it works: Parsley and potato are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Currant and Suet Pudding
Ingredients
Directions
Chop the suet and parsley finely.
In a bowl, mix the suet, parsley, salt, flour, currants, and sugar.
Prepare a pudding cloth by dipping it in boiling water, squeezing it dry, and sprinkling it with flour.
Place the mixture into the prepared cloth, tie it securely, and boil for the recommended time.
Serve with a sprinkle of sugar on top.
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.
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Parsley + potatotop 5% of all pairsSmell alikemoderateCooked together2,855 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Parsley + flourtop 12% of all pairsSmell alikemoderateCooked together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + potatotop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + curranttop 26% of all pairsSmell alikelowCooked together8,077 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the currant
How well each one fits the dish's main ingredients (parsley, flour, sugar, potato):
- Lemonfits better
- Limefits better
- Raisinfits better
- Currantthe original
Fit is the average pairing score against parsley, flour, sugar, potato. Candidates are from the same food group and used in at least 100 recipes.
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