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Yeast Cake in Half a Cup of Milk

A yeast cake made with boiled rice, butter, sugar, flour, milk, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Yeast Cake in Half a Cup of Milk

Ingredients

Directions

Make the batter

  1. Cream the butter and sugar together.

  2. Stir in the beaten egg thoroughly.

  3. Mix the boiled rice with the butter mixture.

  4. Sift in a little flour, then gradually stir in the milk and remaining flour.

  5. Add the salt and yeast, stirring well for about 10 minutes.

Rise and cook

  1. Cover the mixture and let it rise overnight.

  2. Cook like waffles, or let it rise all day if serving later.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Rice + milktop 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Yeast
Produces gas that makes the batter rise and gives it a light, airy texture.
Flour
Provides the structure that holds the batter together as it rises and cooks.
Egg
Adds structure and richness, helping bind the batter.
Butter
Adds fat and richness, contributing tenderness and flavor.
Sugar
Feeds the yeast and adds sweetness and some browning when cooked.
Milk
Adds moisture and helps form a smooth, pourable batter.

The step that matters

Letting the batter rise overnight. Yeast needs time to ferment and build gas, which gives the batter its lift. Rising too briefly leaves the cake dense, while the mixture must be covered so it does not dry out or form a crust during the long rise.

“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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