Name: Rolled Oats, Fruit and Nut Cookies
Ingredients: one-fourth cup milk; one cup raisins; one-half cup nuts chopped fine; two cups rolled oats; a cup of butter to a cream; a cup of sugar; two eggs; two eggs cakes; two cups flour sifted

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 ↓

Rolled Oats, Fruit and Nut Cookies

Ingredients

Directions

Beat a cup of butter to a cream. Gradually beat in a cup of sugar. The beaten yolks of two eggs. One-fourth cup milk. One cup raisins. One-half cup nuts chopped fine. The whites of two eggs
CAKES. 327
beaten dry. Two cups rolled oats and two cups flour sifted, with a level teaspoonful soda.
Mix thoroughly adding more flour if needed to make a dough. Omit milk for richer dough. Roll out and place an inch apart.

Nutrition, whole recipe (rough)

1126Calories

34 gProtein

37 gFat

164 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Oat	1/2 cup dry (40g)	154
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Cake	not in our table	0

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

By Norton, Caroline Trask. 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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Raisin + nutstop 10% of all pairs

Smell alikemoderate

Cooked together490 recipes

Shared aroma: decanal (soap, orange peel).
Oats + buttertop 12% of all pairs

Smell alikemoderate

Cooked together2,939 recipes

Shared aroma: ethyl octanoate (fruity, wine).

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

Swap the nuts

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

Almondfits better
Pecansfits better
Walnutfits about as well
Nutsthe original

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