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Dessert

French. Gingerbread

A sweet gingerbread made with flour, treacle, aniseed, ginger, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

French. Gingerbread

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.

Make the dough

  1. Mix all ingredients into an elastic paste.

  2. Cover the dough.

  3. Let it rest overnight.

Shape and bake

  1. Roll out to ⅛ inch thickness.

  2. Use fancy cutters to stamp out shapes.

  3. Place cakes on a buttered baking sheet.

  4. Brush with egg wash.

  5. Let sit in a cool place for 30 minutes.

  6. Bake in a moderate oven at 350°F (175°C) until done.

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the structure of the dough so it can be rolled and cut.
Treacle
Adds sweetness, moisture and a dark colour, and helps the dough hold together.
Ground ginger
Provides the warm, spicy flavour that defines the gingerbread.
Ground aniseed
Adds a distinct liquorice-like aroma to the spiced dough.
Ground cloves
Contributes a strong, warm spice aroma to the dough.

The step that matters

Rest the dough overnight. Resting lets the flour absorb the moisture and spices evenly, which makes the paste easier to roll to an even thickness without tearing.

Swap the ginger

How well each one fits the dish's main ingredients (flour, clove):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Nutmegfits better
  4. Gingerthe original

Fit is the average pairing score against flour, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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