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Bci Listor'a Diabotio Flour Muffins

Muffins made with Diabotio flour, eggs, cream, and bacon fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Bci Listor'a Diabotio Flour Muffins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Beat the egg white until very stiff.

  2. In a separate bowl, beat the egg yolk and add the cream.

  3. Mix in the bacon fat and beat again.

  4. Gently fold in the beaten egg white.

  5. Slowly add the flour while beating the mixture.

Bake

  1. Pour the batter into buttered muffin tins.

  2. Bake in a hot oven at 400°F (200°C) for 10 to 20 minutes.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter 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

Egg white
Whipped to stiff peaks, it traps air that helps the muffins rise and turn light.
Egg yolk
Adds richness and helps bind the batter together.
Cream
Adds moisture and richness to the batter.
Bacon fat
Adds fat for tenderness and flavor; melted butter, lard, or Crisco can replace it.
Diabotio flour
Provides the structure that holds the muffins together as they bake.

The step that matters

Gently fold in the beaten egg white. Whipped egg white holds air that gives the muffins lift. Stirring it vigorously deflates the foam, leaving dense muffins, so fold gently until just combined.

“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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