Name: Antonia Straka
Ingredients: three-fourths cup of sugar; three-fourths cup of milk; half teaspoons of baking powder; two cups of confec- tioners' sugar; four tablespoons of cream; a cup of butter; a cup of slightly melted butter; three eggs three-fourths cup of milk; six graham crackers rolled fine

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 ↓

Antonia Straka

Ingredients

three-fourths cup of sugar
three-fourths cup of milk
half teaspoons of baking powder
two cups of confec- tioners' sugar
four tablespoons of cream
a cup of butter
a cup of slightly melted butter
three eggs three-fourths cup of milk
six graham crackers rolled fine

Directions

Make the cake

Cream half a cup of butter with three-quarters cup of sugar.
Add three eggs and three-quarters cup of milk.
Stir in twenty-six Graham crackers rolled fine.
Add one and a half teaspoons of baking powder and a teaspoon of vanilla.
Bake in layers.

Make the filling

For the filling, combine two cups of confectioners' sugar, four tablespoons of cream, and half a cup of slightly melted butter.

Nutrition, whole recipe (rough)

884Calories

28 gProtein

31 gFat

121 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

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

Smell alikemoderate

Cooked together41,516 recipes

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

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter: Creaming it with sugar traps air that gives the cake a tender crumb.
Sugar: Sweetens the cake and helps it brown during baking.
Eggs: Bind the batter and set during baking to give the cake structure.
Milk: Adds moisture and loosens the batter.
Baking powder: Releases gas in the batter so the cake rises.
Graham crackers: Provide the crumb and the toasty flavor of the cake.

“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.