Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Coen Meal Eolls
Ingredients
Directions
Make the dough
To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well.
When lukewarm, add one-half cup of yeast.
Make this at noon, and at night add a small teaspoon of soda, and knead in wheat flour as for biscuit.
Shape and bake
In the morning, mould into biscuit, and let them rise in the pan before baking.
Bake in a quick oven.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 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.
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.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mush
- Forms the base of the dough, giving the biscuits a moist, tender crumb.
- Lard
- Adds fat that keeps the biscuits short and tender.
- Yeast
- Ferments the dough so it rises and becomes light before baking.
- Soda
- Reacts with acid in the dough to produce gas that lightens the biscuits.
The step that matters
Letting the biscuits rise in the pan. Yeast needs time and warmth to produce gas and expand the dough. Baking before the shaped biscuits have risen gives a dense result, so allow them to puff before they go into the oven.
“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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