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Miss Jessie Sweeney, Rushville, Ill

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Miss Jessie Sweeney, Rushville, Ill

Ingredients

Directions

  1. Two cups of sugar, a half cup of butter, one cup of milk, three cups of flour, whites of ten eggs and three teaspoons of yeast pow- der.

  2. Icing. — Six cups of sugar and the whites of six eggs beaten to a froth. Boil the sugar till it candies in a half cup of water, then add the whites of two beaten eggs.

By Des Moines. Plymouth church. [from old catalog]. 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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Aroma overlaplow
    Mentioned together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Aroma overlaplow
    Mentioned together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

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