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To Toast Tea-cakes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tea and butter work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 703 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

To Toast Tea-cakes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

  1. Cut each tea-cake into three or four slices, depending on thickness.

  2. Toast the slices on both sides over a clear fire.

  3. Spread butter on both sides of each slice as they finish toasting.

  4. Stack the toasted slices on top of each other and cut them into quarters.

  5. Place the quarters on a very hot plate and serve immediately.

  6. Serve one or two at a time to prevent them from spoiling.

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. Tea + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together703 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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