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Dessert

Flour Raised with Egg

A light batter of flour, eggs, milk, butter, and salt baked into small thick cakes, optionally with rice, hominy, or corn mush.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Flour Raised with Egg

Ingredients

Directions

Make the batter

  1. Beat the eggs very lightly, separating the whites and yolks.

  2. Mix the yolks smoothly with the flour and milk.

  3. Gently fold in the beaten egg whites.

  4. The batter should be thinner than usual for cakes.

  5. If using, add 1 cup of flour and 2 cups of boiled rice, hominy, or corn mush.

Cook

  1. Bake in small, thick cakes, adding more flour if they stick to the griddle.

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trapped by folding add lift, and yolks add richness and structure as they set.
Milk
Provides the liquid that makes the batter pourable and helps the cakes brown.
Flour
Gives the batter body so the cakes hold their shape while cooking.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air bubbles that give the cakes lift. Stirring vigorously knocks that air out, leaving dense, flat cakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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