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Dessert

Anna Kadlec

Muffins made with bread flour, graham flour, nuts, dates, milk, shortening, and potato flour.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Walnut and dates work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 302 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Anna Kadlec

Ingredients

Directions

Make the batter

  1. Mix and sift bread flour, baking powder, salt and sugar.

  2. Add graham flour, nuts, dates, well-beaten egg, milk and shortening, then beat thoroughly.

Bake

  1. Bake in muffin tins in hot oven for 18 to 20 minutes.

Fold in the whites

  1. Beat whites of eggs very stiff and dry.

  2. Add salt and sugar to beaten yolks and fold into whites.

  3. Sift flour and baking powder twice and thoroughly beat into egg mixture.

  4. Add ice water last.

Bake again

  1. Bake in moderate oven from 15 to 20 minutes.

Nutrition, whole recipe (rough)

1086Calories
33 gProtein
29 gFat
176 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Date1 date (24g) medjool66
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Salt1 tsp (6g)0
Meatnot in our table0
Waternot 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 Paidar, Marie, Mrs., [from old catalog] comp. 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. Walnut + datestop 8% of all pairs
    Smell alikemoderate
    Cooked together302 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + datestop 11% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Walnut + potatotop 11% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Eggs
Structure and lift, as the beaten whites trap air that expands in the oven.
Baking powder
Releases gas in the batter, making the muffins rise.
Bread flour
Provides the main gluten structure that holds the muffin shape.
Graham flour
Adds coarser texture and a nutty, wholesome flavour.
Shortening
Adds fat that tenderises the crumb.
Milk
Adds moisture and helps hydrate the flours.

The step that matters

Fold the beaten yolks into the stiff whites. The whites hold the air that lifts the muffins. Stirring too hard or too long deflates them, leaving dense muffins that do not rise well.

Swap the dates

How well each one fits the dish's main ingredients (bread, flour, sugar, walnut, meat, milk, potato):

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

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

“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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