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Dessert

Marie Paidar

A pound cake made with butter, sugar, eggs, flour, baking powder, milk, vanilla, almond extract, brandy, and nutmeg.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Marie Paidar

Ingredients

Directions

Make the batter

  1. Cream two cups of butter with three cups of sugar, yolks of nine eggs well beaten, and one teaspoon almond extract.

  2. Sift five cups of flour with two teaspoons baking powder.

  3. Add alternately with one and a half cups of milk, and last beaten whites of nine eggs.

Bake

  1. Bake in two loaves in a moderately hot oven for one hour.

  2. Combine one pound sugar, one-half pound butter, six eggs beaten separately, one pound flour sifted twice, one teaspoon baking powder, one-half cup milk, a little grated nutmeg, one teaspoon vanilla, and one wineglass brandy.

  3. Bake in loaf one hour and twenty minutes.

Nutrition, whole recipe (rough)

852Calories
28 gProtein
27 gFat
121 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
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Brandynot 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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Creamed with sugar to trap air and give the cake a tender, rich crumb.
Eggs
Yolks enrich and bind the batter; whites, beaten and folded in last, lighten its structure.
Flour
Provides the starch and gluten that set the cake's structure as it bakes.
Sugar
Sweetens the cake and, creamed with butter, helps hold air for a fine texture.
Baking powder
Releases gas in the batter so the cake rises in the oven.
Milk
Adds moisture to the batter, loosening it and helping the flour hydrate.

The step that matters

Folding in the beaten egg whites last. Beaten whites hold air that gives the cake lift. Adding them alternately with flour and milk, and last, while mixing gently, keeps that air from collapsing out of the batter.

“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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