Why it works: Buckwheat and corn share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 67 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
Our Presidents
Ingredients
Directions
Geo. Washington, Va., Jno. Adams, Mass. Thos. Jefferson, Va., Jas. Madison, Va., Jas. Monroe, Va., Jno. Q. Adams, Mass., Andrew Jackson, Tenu., Martin Van Buren, N. Y. Wni. H. Harrison, O., Jno. Tyler, Va., Jas. K. Polk, Tenn., Zachary Taylor, La., Millard Fillmore, N Y., Franklin Pierce. N. H., Jas. Buchanan, Pa., Abraham Lincoln, 111., Andrew Johnson, Tenn., U. S. Grant, Illinois, R. B. Hayes, Ohio, James A. Garfield, Ohio,
Feb. 22, 1732. Oct. 29, 1751. Apr. 2, 1743. March 16, 1751. April 28, 1758. July 11, 1767. March, 15, 1767. Dec. 5, 1782. Feb. 9, 1773. March 29, 1790. [Nov. 2, 1795, Nov. 24, 1784. Jan. 7, 1800. Nov. 23, 1804. iApr. 22, 1791. 'Feb. 15, 1809. Dec. 29, 1808. April 27, 1822. Oct. 4, 1822. Nov. 19, 1831.
Dec. 14, 1899.
July 4, 1826.
July 4, 1826.
June 28, 1836.
July 4, 1831.
Feb, 23, 1848.
June 8, 1845.
July 24, 1862.
April 4, 1841.
Jan'y 17, 1862.
3 yrs, 11 mos.
June 15, 1849.
July 9, 1851.
1 " 4 mos.
March 8, 1874.
2 " 8 "
Oct. 8, 1869.
June 1, 1868.
April 15, 1865.
4 " Imo., lids
July 31, 1875.
3 " 10mos.,19ds 8 "
Almond Cake, Mrs. M. E. Caldwell 85
Angel Cake, Mrs. C. V. Jaquith, 95
Ants, To get rid of, ^ ^^
Apples, a-la-Turque, ^^^
Apple Batter Pudding 1^^
Apple Butter, Mrs. Geo. Levings, ^4
Apple Charlotte. Snow, 1^^
Apple Custard Pie, ^^^
Apple Dumplings, Baked, Boiled, 110
Apple Fritters, 1"^^
Apple, (green) Pie, Meringue, • US
Apples, to keep, ^^^
Apple Sauce, • • ^^
Asparagus Omelette ^^
Aunt Angle's Black or Fruit Cake, Mrs. William Harding, 92
Bachelor's Buttons, 100
Bake Day Pudding, 109
Baked Beans, ^^^
Baked Ham, : 1^3
Baking Powder Biscuits, Mesdames Matthias and Brown, 79
Baked Trout^or Blue Fish, 12
Barley, Pearl 1^^
Barley Water 139
Bath Powder, 1^9
Bath Tub, to brighten, 132
Batter Pudding, Steamed, 109
Beans and Oysters, 20
Bed Bugs, to destroy, 133, 149
Beef Broth, with tapioca, 137
Beef, Dry, and to Corn, and to Preserve, 38, 40
156 ILLINOIS COOK BOOK
Beef, Roast 36
Beefsteak, a-la-Mock-Duck, 38
Beefsteak, Fried, Broiled, Mrs. Hamburger, 36, 37
Beefsteak, Fried, . - ' 143
Beefsteak, Hamburg, Mrs. Hamburger 36
Beets, Plain, Sweet Pickle 125, 144
Berry Short Cake, 97
Birds, Bread Sauce, for, 49, 55
Bits of Hominy, Meat etc., 23
Blackberry Cordial 71, 72
Black Cake, Mrs. M. P. Jaquith, 92
Black Cashmere, to clean, 152
Bombay Pudding,. 105
Boston Pound Cake, Mrs. S. Hamburger, 90
^Jottled Cider, 148
Brandy Peaches, Mrs. Hamburger, 67
Bread, Mrs. Tanner, 74, 75, 140
Bread and Butter Pudding 105
Bread Omelette, 28
Breakf ist and Supper, 21
Breakfast Cakes, Rolls, 23, 81, 141
Breakfast Dish, and Stew, 22, 23
Brown Bread, Steamed, 77
Brushes, 6
Buckwheat Cakes 80, 141
Bunions, to cure, 136
Bunn Padding, 105
Bunns,. 78
Burns, Remedy for. ' 135
Cabbage, stuffed. Miss Kate Rudy 122
Cakes— To keep fresh 82, 134
Candy — Horehound, Molasses, ! Sugar, Black Crook, Co- coanut, Cream, Lemon, Butter Scotch, Splendid,. 127, 128
Canned Cherries 69
Canned Corn, Mrs. Sheppard, Mrs. Levings, 124
Canning Large Fruits 68, 133
Caramel Cake, 88
Cauliflower 125
Celerv Flavoring, 56
INDEX. 157
Celery, Stewed, Sauce, 54, 126
Celery Slaw 123
Cement, 130
Chamois Skin, to wash, 131
Champagne Cider— Sweet, 73
Charlotte Russe, Mrs. W. S. Harding, 1 1 1
Cheap Wine for Cooking, 73
Cheese Omelette, 29
Cheese Relish, 30
Cherry Bounce, 72
Chicken, a-la-mode, Mrs. C. W. Levings, 48
Chicken Jelly 137
Chicken Young— Fricassee, Steamed 48, 142
Chicken Salad, 52, 53
Chilblains, how to relieve, 136
Chili Sauce, 51, 60, 61
Chills and Fever, 133
Chocolate, 32, 128
Chocolate Custard, Caramels, 106, 128
Cholera Cure, 135
Chow Chow, 61, 63
Christmas Pudding, 106
Citron Melon Preserves, 67
Cocoanut Rose Cake, Mrs. M. E. Caldwell, 85, 95
Cocoanut Pie, Mrs. G. S. Brecount, Drops, 119, 127
Coffee, 32
Coffee Cake, 82, 84
Cold Sauce, • 50
Cold Slaw, 122
Cologne, 149
Cookies, Mesdames Matthias, Levings, Harding,.. 97, 98, 163
Corn Bread,. 79, 81
Corn Fritters, 25
Corn Oysters, Mrs. J. C. Jones, 123
Corn Starch Blanc Mange, 146
Corn Starch Cake, Merangue Pudding, . 93, 108
Cottage Pudding, 104
Crab Apple, Siberian, preserves, 67
158 ILLINOIS COOK BOOK.
Creamed Biscuits, 76
Cream Cake, Mrs. Connelly's, 88
Cream Cake, No. 2, Mrs. W. H 89
Creamed Crackers, 138
Cream Oysters on Half Shell, 16
Cream or Milk Toast, 21
Cream Pie, Nos. 1 and 2, 115
Cream Puffs, Mrs. Hamburger, 80
Cream Sponge Cake, Mrs. C. W. Levings, 83
Croquets, Mrs. Kate Rudy,. 27
Crumb Cakes, 80
Cucumber Catsup, Mrs. J. 11. Matthias, 60
Cucumber Pickles, 58, 144
Cucumber Salad, Fried, 25
Curing Hams, Caring Feet, Pork, Mutton & Tongue,. .45, 143
Currants, Canned, 148
Currant Cake, Mrs. S. S. Levings, 93
Currant or Cherry Sauce, Mrs. C. W. Levings, 57
Currant Wine, 72
Custard, Cake, Pudding, Pie, 90, 106, 1 17
Custard, Chocolate, 106
Cut Flowers, to keep, 135
Danish Pudding, Mrs. Kate Rudy, 103
Delicate Cake, Mrs. M. P. Jacquith, 91
Delmonico Sauce, 27
Diphtheria, Remedy for, 136
Dolly Varden Cake", Mrs. W. S. Harding, 89
Double-quick Pudding, Mrs. J. C. Jones, 103
Doughnuts, French, Mrs. C. V. Jaquith, Mrs. Brecount, • • 99
Drawers, to keep from swelling, 133
Drawn Butter Sauce, 55
Dressing for Fowls, Mrs. S. Hamburger, 47
Dried Yeast, Mrs. Joe Payne 74
Drop Cakes, 100
Dry Bread, Biscuits, Cakes, 23
Dumplings, for soup, Mrs. S. Hamburger 10
Eggs. Omelette, Baked, Fried, for lunch. Scrambled, ° Scalloped, To boil, 27, 30,134
INDEX. 159
English mixed pickles 61
Eve's Padding, 107
Fancy Desserts, Ill
Farmer's Padding, 109
Feather Cake, Mrs. M. P. Jacquith, 92
Fig Cake, Mrs. J. H. Matthias, Mrs. M. P. Jaqaith 86
Fig Padding, Mrs. M. P. Jacqaith 103
Fillet-de-boeuf, Mrs. Hambarger, 36
Fish, Boiled, Fried, Broiled, Mrs. F. M. Patterson, .... 12, 13
Flannel Cakes, Rolls 78, 81
Flies, to destroy 132
Foam Saace, 52
Foreign Coin, 152
French Croquettes, 28
Fresh Peaches, 66
Fricadelles, Mrs. Hamburger, 26
Fricassee Chicken, Calf's Tongue, Young Chicken, 44, 48
Frozen Pudding, Plants, Feet, 107, 134, 136
Fruit Cake, Blanc Mange, Mrs. Hamburger, 84, 91, 138
Fruit, To Spice, 64, 67
Furniture Polish, 130
Ginger Cakes, Snaps, Mrs. S. S. Levings, Mrs. Matthias,98, 99
Glycerine for the Toilet, 149
Gooseberry Catsup, ." 57
Goose, To Roast a, Mrs. Hamburger 47
Gold Cake, Mrs. M. P. Jacquith, 88
Graham Bread, Gems, Mush,-. 22, 77, 80, 81
Grape Butter, Spiced, 68
Grape Wine, 72
Grated Ham Sandwiches, 29
Grease Spots, To Remove, 133
Green Corn Pudding 123
Green Tomatoes, Fried, 25
Hair, Care of. 135
Ham, Baked, Stuffed, Sandwiches, Omelette, 29, 30, 44
Ham, Boiled, Mrs. Brecount 45
Hands to whiten 148
Hash, Mrs. Brown, 24
160 ILLINOIS COOK BOOK.
Hay Fever, To cure, 134
Hen's Nest 113
Hickory Nut Cake, Mrs. Brecount, 94
Hives, 148
Hop Yeast, Dry, Mrs. Dr. Smith, 74
Ice Cream, Mrs. Geo. Hunt, IH, 112
Ice Cream Cake, Mrs. Caldwell, 84
Iceland Moss Blanc Mange, 138
Iced Tea 33
Icing, Boiled, 86, 90, 147
Irisii Potato Pudding, 108
Iron Ware, 6
Jam — Blackberry, Raspberry or Strawberry, 70
Jellies — Apple, Cider, Crab Apple, Currant, Grape,
Quince, Wine 69, 70, 71
Jumbles, Mrs. Jacquith and others, 99, 100
Kentucky Biscuits, 81
Lady Fingers, 100
Lamb's Liver, 41
Lard, How to keep, 133
Lemon Butter, Lemon Drops, Lemon Extract, .. ..57, 68, 129
Lemon Gelatine, Mrs. Wm. Harding, 71
Lemon Sauce, Paste, 50, 96
Lemon Pie, Mesdames Payne, Jacquith, Matthias, Shep-
pard and Levings, 1 16, 117
Lemon Pudding, Meringue, Mrs. Hamburger, 102, 107
Loaf Cake, Mrs. M. P. Jacquith, 92
Luncheon Cake, 78
Lunch for Traveling, 45
Maccaroons, 101
Maccaroni, Baked, Boiled, 124, 125
Mangoes, 60
Marble, To clean, 132
Mayonnaise Sauce, 54, 56
Meat Scallops 27
Meerschaum Pipe, To cleanse, 131
Mince Meat, 1 14
Minced Meat on Toast, 27
INDEX. 161
Miscellaneous Knowledge, 130
Mirrors, Where not to hang, 132
Mock Duck, 143
Moth Patches, To remove,. 134
Mushrooms, Stewed, 124
Muskmelons, Preserved 65
Mustard, To mix, Mrs. C. W. Levings, 55
Noodles, How to make, 7
Oatmeal, Soup. 22, 8
Orange Cake, Mrs. Brecount, Pudding, 94, 107
Orange Gelatine, Pudding, Cream, 71, 107, 1 12
Ostrich Plumes, To cleanse 131
03^sters and Beans 20
Oysters, Broiled, Panned, Stewed, 10, 17
Oyster Omelette, Salad, Macaroni, 19, 125
Oysters on shell. Scalloped, Fried, On toast, .15, 17, 18, 19
Oyster Soup, Mrs. Magner, 9, 15
Pansies, 131
Pastiy for pies, Mrs. Wm. Harding, 114
Parker House Rolls, 76
Parsnep Fritters, 26
Pawn House 22
Peaches, Spiced, Preserved, Brandy, 65, 67, 68
Pearls, To keep^ brilliant 135
Pearl Barley, 139
Pears, Preserved, 66
Peppermint Drops, 127, 129
Pickles 50
Pickled Tongue, Mrs. Hamburger, 40
Pickled Onions, 144
Pie Crust, 142
Pine Apple pie 1 18
Plain 'J'oast, Mrs. Brown, 21
Plum Cake, 93
Pone- De-Tat, ]\Irs. K. Rudy 121
Pop Corn Balls 129
Pop Overs, 81
162 ILLINOIS COOK BOOK.
Potato Ralls,. 29
Potato Edging for Tongues,. 41
Potato P.incakos, Mrs. Il.inibnrger, 26
Potatoes, Baked, Whipped, Mashed, Scallopped, 120, 121
Potato Puddings, 108
Pot ato Salad, 50
Prairie Chickens, 142
Puddings, IC2
Pddding, A nice 10!)
Pudding Sauce, •''I
PiiffP.iste,. 114
Piift" Pudding 110
Pumpkin Pie, ^Irs. S. S. Levings, 117
Presidents, Table of. l':4
Quails 142
Quinces, Preserved whole, 06
Quince Coidial, 72
Raisins, About washing, 134
Raisin Pie, 118
Rancid Butter, To use 14.5
Refrigerator, To purify, 131
Renovating Mixture, 133
Ribbon Cake, 90
Roast Turkey, Goose, Mrs. Hamburger, 4f), 47
Rough Skin, 148
Salad Dressing, Mrs. M. Jacquith, 51, 52
Salt Rising Yeast, 74, 75
Sand Tarts 100
Sauce for Puddings, £0, 52
Sauce for Salads, ]\Irs. Rudy, 50
Sauces — Rhubarb, Celery, Horse Radish, 50, 51
Sausage, 44
Scotch Cookies, and Cakes 98, 99
Scotcii Stew, 21
Seal Brown Cake, 83 .
Sherbert, 147
Sick Room, 137
INDEX. 163
Silver Cake, Mrs. M. P. Jacqnith, 88
Silver Polish, 131
Sleeplessness, To rel ie ve, 136
Sin.ill Cakes and Cookies, 97
Small Pox Cure 136
Smoked I lalibut, 13
Snow Cake 84, 88
Snow Pudding, Mrs. Jacquith, 103
Soda Biscuits, ''^
Soda Cream 34
Soups— Barley, Chicken, Corn, Farina, French, Green Pea, Noodle, Oatmeal, Tomato and Oyster, Mrs. Hambur- ger, 7, 8, 1 1
Soups— Tomato, Oyster, Mrs. Magner, 9
Sponge Cake, 82, 83
Sponge for Winter use, 140
Sponge Roll 83
Stains, To remove, 132
Steamed Chicken, 142
Stone Ware, 6
Stove, To keep from rusting, 132
Succotash, 123
Sugar Drops, 100
Sugar, To brown for sauce, 134
Suet Pudding, Mrs. Jacquith, Mrs. Rudy, 103
Sweetbreads, Fried, Stewed, Boiled, 42, 43
Sweet Pickles, 64, 65
Sweet Potatoes, 121
Sweet Potato Pudding, 108
Tapioca. Cream, Jelly, Pudding, 112, 138, 146
Tea, 33, 150
Tin Ware. 5
Toilet Water 149
Tomatoes. Stewed, Scalloped, Stuffed, Baked, 122, 123
Tomato Catsup, Mrs. Levings and others, 57, 59, 62
Tomato Omelette,. 23
Tomato Pickles 58, 59, 60, 61, 62, 65
164 ILLINOIS COOK BOOK.
Tongne, Stewed, 41
Tom:ito Soy,.. 62
Tripe-a-l:i-cieole, Stewed, 48
Toin.ilo Pies, 119
Utensils for the kitchen. 5
Vanill.-i Extract, 66
Veal steak, cutlets, salad, 38, 55
Veal Omelette, Mrs, Brocoimt, 39
Veal Patties, Mrs. C, W, Levings, 39
Vegetables, 120
V<mison, Steak, Roast, Gravy, Pie, 43, 44
Velvet Cake, 93
Vienna Rolls, Mrs. Magner,. 70
Vinegar Pickles,. 145
Washing Fluid, and how to wash, 130, 132
Weights and Measures, Table of, 4
Whipped Cream, Miss Anna Caldwell, 112
White Cake, Mrs. Harding and others, 87
White Mountain Cake 84, 86
Whites of egss, to beat quickly, 134
Wino Jelly, Mrs. AVm. Harding,. 1]
Wine Sauce, 54
Wooden Ware ; 5
Zamtiftige Tarte, Mrs. Hamburger 91
Nutrition, whole recipe (rough)
Counts 39 of 65 ingredients. The other 26 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 39 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Barley | 1 cup cooked (157g) | 193 |
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Ham | 100g cooked | 145 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Grape Wine | 1/2 cup (76g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Beet | 1/2 cup (85g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Trout | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Relish | not in our table | 0 |
| Pudding | not in our table | 0 |
| Rose | not in our table | 0 |
| Pie | not in our table | 0 |
| Coffee | not in our table | 0 |
| Sauce | not in our table | 0 |
| Currant | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Goose | not in our table | 0 |
| Icing | not in our table | 0 |
| Meat | not in our table | 0 |
| Ostrich | not in our table | 0 |
| Soup | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Quail | not in our table | 0 |
| Quince | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Scotch | not in our table | 0 |
| Stew | not in our table | 0 |
| Seal | not in our table | 0 |
| Water | not in our table | 0 |
| Veal | 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.
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.
-
Buckwheat + corntop 5% of all pairsSmell alikestrongCooked together67 recipes
Shared aroma: alpha-pinene (pine, turpentine).
-
Barley + corntop 5% of all pairsSmell alikestrongCooked together128 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Biscuit + barleytop 8% of all pairsSmell alikestrongCooked together14 recipes
Shared aroma: nonanal (fat, citrus).
-
Barley + buckwheattop 9% of all pairsSmell alikestrongCooked together7 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
-
Biscuit + buckwheattop 10% of all pairsSmell alikestrongCooked together7 recipes
Shared aroma: nonanal (fat, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the apple
How well each one fits the dish's main ingredients (biscuit, fish, barley, bread, buckwheat, corn, wine):
- Coconutfits better
- Figfits better
- Lemonfits about as well
- Applethe original
Fit is the average pairing score against biscuit, fish, barley, bread, buckwheat, corn, wine. Candidates are from the same food group and used in at least 100 recipes.
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