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Oobn Bread

A quick bread made with southern meal, pastry flour, sugar, salt, baking powder, lard, eggs, and milk or water, baked in a hot oven.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Oobn Bread

Ingredients

Directions

Make the batter

  1. Sift together one cup southern meal, one half cup pastry flour, one tablespoon sugar, one teaspoon salt, and two teaspoons baking powder.

  2. Add lard the size of an egg, rubbing it in well.

  3. Add two eggs, beaten well.

  4. Add milk or water enough to make a thin batter.

Prepare and bake

  1. Grease a baking pan well.

  2. Bake in a hot oven for one half hour.

Make the second batch

  1. Scald two cups of R. I. meal with boiling water, about half wetting it.

  2. Add a pint of milk, two eggs, and a little salt.

  3. Bake in deep earthen plates.

Nutrition, whole recipe (rough)

846Calories
27 gProtein
27 gFat
120 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Pastrynot 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 Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Southern meal
Forms the main body of the bread, giving it its coarse, crumbly structure.
Pastry flour
Adds a finer starch that softens the crumb compared with meal alone.
Baking powder
Releases gas when heated, helping the bread rise and turn light.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Milk
Adds moisture and softness, and helps the batter brown at the surface.

“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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