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Altitude Cake

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk 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 ↓

Altitude Cake

Ingredients

Directions

  1. One cup granulated sugar, one-half cup butter, one cup milk, two cups flour, two teaspoons baking powder, one, two or three eggs, saving whites of one or two for frosting. One whole egg will make a good cake. Two yolks and white of one a better cake. Yolks of three and whites of one or two the best cake. Cream butter and sugar, add egg yolks and cream more, add baking powder to flour and alternately mix milk and flour with

  2. WILLIAMS PUBLIC LIBRARY ASSOCIATION 45

  3. creamed mixture. Beat thoroughly, adding last, the well beaten whites. As a layer cake, any sort of filling may be used. An excellent marble cake may be made by coloring half the batter with melted chocolate and dropping alternate spoonfuls of white and brown batter in loaf pan. Cover top with chocolate icing and nut meats or cocoanut sprinkled on. Spices and raisins may be added and an excellent cake is made by adding one cup Eng- lish currants. — Mrs. C. F. Philbrook, Bisbee, Ariz.

Nutrition, whole recipe (rough)

895Calories
28 gProtein
26 gFat
136 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cakenot in our table0

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Swap the currant

How well each one fits the dish's main ingredients (sugar, butter, milk, flour, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

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

More currant cake recipes

Raisin 6Rich 5Lemon 3 See all 192 →

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