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Suffrage Cake

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 7 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 cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Suffrage Cake

Ingredients

Directions

  1. The whites of three eggs, one cup of powdered sugar, half a cup of butter, two teacupfuls of flour measured after first sifting, half a cup of milk, one and one-half level teaspoonfuls of baking powder, two teaspoonfuls of lemon extract. Cream the butter, add the sugar; cream again, beat the whites of the eggs to a stiff froth; beat one-third of the whites into the butter and sugar mixture, then one-third of the milk and then one-third of the flour, sifted the sec-

  2. Burkenroad-Goldsmith Go,

  3. Limited New Orleans, U. S. A.

  4. WHOLESALE GROCERS

  5. We Specialize in RICE

  6. Distributors "UWANTA" Brand Pure Food Products.

  7. Send Us Your Orders.

  8. J. B. Camors & Co.

  9. WHOLESALE GROCERS

  10. Importers and Exporters Caniors Block New Orleans,

  11. SEE NEW ORLEANS HARBOR

  12. 30 MILE TRIP DAILY AT 2:30 P. M. ON

  13. Steamer "SIDNEY

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 6 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
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By New Orleans Federation of Clubs. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, 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

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, milk, egg, flour):

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

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

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