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Dessert

Pinb Apple Oakb

A cake made with flour, sugar, eggs, baking powder, water, and grated pineapple, topped with a boiled sugar frosting.

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) · 10 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 92,116 recipes mention both. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Pinb Apple Oakb

Ingredients

Directions

Make the cake

  1. Separate the whites of two eggs and set aside for frosting.

  2. Whisk together five eggs, two cups of sugar, two cups of flour, two small teaspoonfuls of baking powder, a small pinch of salt, and one cup of water until smooth.

  3. Bake in a slow oven for about three quarters of an hour.

Top and frost

  1. While the cake is warm, pour grated pineapple over it.

  2. Combine the reserved egg whites, two cups of sugar, and two thirds cup of water to make a boiled frosting.

  3. Boil the sugar and water until it threads, then pour over the beaten whites, stirring continuously.

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 aroma chemistry they share, and how many recipes mention both.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together122,807 recipes

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

Flour and egg share little aroma chemistry, yet 106,462 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

What each ingredient does

Eggs
Set the cake structure and enrich the crumb, and the whites form the frosting's foam.
Flour
Provides the structure that holds the cake's crumb together as it bakes.
Sugar
Sweetens the cake and helps keep the crumb tender and the frosting glossy.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Pineapple (in the method)
Adds moisture and fruity acidity to the warm cake.

The step that matters

Boil the sugar and water until it threads, then pour over the beaten whites. The syrup must be hot and concentrated enough to cook the egg whites into a stable foam. Pouring it in a thin, steady stream while stirring continuously prevents the whites from scrambling or deflating.

“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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