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Dessert

Sally Lux

A quick cake made with flour, sweet milk, butter, sugar, baking powder, and eggs, baked in greased pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Milk and butter 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 ↓

Sally Lux

Ingredients

Directions

Make the batter

  1. Combine one pint flour, one cup sweet milk (or sour milk and soda), one-fourth tablespoon melted butter, two teaspoons baking powder, two tablespoons sugar, pinch salt, and two eggs; beat well.

  2. (Variant: SALLY LUNN) Mix soda and cream of tartar with milk.

Bake and serve

  1. Bake in greased gem pans.

  2. Put stiff batter into piepans and bake in a quick oven.

  3. Pile them on a plate with melted butter between and cut through as you would serve a pie; serve hot.

  4. Combine one egg, two tablespoonfuls melted butter, one cupful sweet milk, one and one-half cupfuls flour, and one and one-half teaspoons baking powder.

  5. Bake twenty minutes or more in gem tins.

Nutrition, whole recipe (rough)

884Calories
28 gProtein
31 gFat
121 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Provides the structure that holds the cake together as it bakes.
Eggs
Add structure and richness, helping the batter set and rise.
Baking powder
Releases gas in the batter, lifting it as it bakes.
Melted butter
Adds fat for tenderness and flavor, and coats the layers as they are pulled apart.

The step that matters

Put stiff batter into piepans and bake in a quick oven. A hot oven sets the outside quickly while leavening is active, so the cake rises well instead of spreading or turning dense. A batter that is too thin will not hold its shape.

“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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