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Dark Cake

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 15 ingredients
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Dark Cake

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 ↓

Dark Cake

Ingredients

Directions

  1. One-half coffee cup of sugar, one-half coffee cup of mo- lasses, one- half cup of buttermilk, one-half cup of butter, one-half cup of raisins, one egg, one teaspoonsful of soda, one half teaspoonful of all kinds of spice. GOLD CAKE.

  2. One cup of sugar, one-half cup of butter, the yolks of three eggs, one-half cup of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, two scant cups of flour. After adding the flour, beat well and then stir in lightly the white of one egg beaten vei'y stiff.

Nutrition, whole recipe (rough)

946Calories
28 gProtein
32 gFat
137 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

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
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Coffeenot 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.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. 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.

Photo for illustrative purposes only · Contact us to use it

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

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

  3. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Milk + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

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

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

Swap the raisin

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Coconutfits about as well
  4. Raisinthe original

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

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