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Dessert

Sugar Bolivars

A sweet pastry made with lard, water, sugar, flour, and grated ammonia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Sugar Bolivars

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Preheat your oven to 350°F (175°C).

  2. In a large bowl, mix the lard, water, and sugar until well combined.

  3. Gradually add the flour and grated ammonia, mixing until a dough forms.

  4. Roll out the dough and cut into desired shapes.

Bake

  1. Place on a baking sheet and bake for 15-20 minutes or until golden.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Lard
Fat that shortens the dough, giving it a tender, crumbly texture.
Sugar
Adds sweetness and helps the surface brown in the oven.
Flour
Provides the main structure that holds the shaped dough together.
Grated ammonia
Acts as a leavening agent that lightens the dough and helps it crisp when baked.

“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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