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Caramel Frosting

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Caramel Frosting

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Caramel Frosting

Ingredients

Directions

  1. Mrs. H. L. Wakefield.

  2. 1 cup white sugar, \ cup milk, 2 squares chocolate. Boil until thick, then add yolk of 1 egg. Boil 1 minute more, take from fire and stir until the right consistency to frost.

  3. Mrs. Longsdorf.

  4. Cookies and Doughnuts

  5. "He's lost every hoof and hide, I'll bet a cookie."

  6. — Bret Harte. "An enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts or olykaoeks." — Irving.

  7. GERMAN ALMOND COOKIES. Whip whites of 6 eggs to a stiff froth, add 1 lb. granulated sugar, 1 lb. of finely chopped almonds, 1 tsp. cinnamon, grated rind of 1 lemon, drop from tsp. on a buttered tin and bake slowly \ hour. Mrs. Pierce.

Nutrition, whole recipe (rough)

294Calories
8 gProtein
14 gFat
34 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
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 Ramblers' club, Minneapolis. [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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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, chocolate, egg):

  1. Vanillafits better
  2. Datesfits better
  3. Coconutfits better
  4. Lemonthe original

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

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