Why it works: Butter and milk 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 ↓
Rosette Cakes
Ingredients
Directions
Prepare
Beat three eggs lightly.
Add three heaping teacupfuls of flour, three teacupfuls of sweet milk, one half teaspoonful salt, and a piece of butter the size of an egg; mix.
Bake
Let the pan be hot and well greased before pouring the batter in.
Bake in muffin irons.
Bake twenty minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 5 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 |
| 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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Tea + milktop 11% of all pairsSmell alikemoderateCooked together738 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Eggs
- Bind the batter and add structure and richness as the cakes set.
- Flour
- Forms the structure of the batter as it sets in the hot irons.
- Sweet milk
- Adds moisture and helps the batter spread to a thin, tender cake.
- Butter
- Adds fat for tenderness and flavor and helps keep the cakes from sticking.
The step that matters
Let the pan be hot and well greased before pouring the batter in.. A hot, greased iron sets the outside of the batter quickly, so the cakes release cleanly and develop a crisp edge instead of sticking or spreading unevenly.
“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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