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Brown Bread Tartlets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and rum work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Brown Bread Tartlets

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Line deep tartlet moulds with puff paste.

  2. Put a little jam on the bottom of each mould.

  3. Prepare a brown bread cake mixture.

  4. Fill the moulds with the mixture.

  5. Bake in a 400°F (200°C) oven.

  6. When cold, ice them with fondant icing flavored with rum.

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. Bread + rumtop 20% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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