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Peaix Corx Bbead

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Milk and butter 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 ↓

Peaix Corx Bbead

Ingredients

Directions

  1. One quart of meal, teaspoon of salt. Mix with cold water. Make in small loaves. Have the skillet hot. Sprinkle meal in skillet, to prevent the bread sticking.

  2. One teacup of yeast, one pint warm sweet milk, a piece of butter size of hen Qgg, two pints of flour, two eggs, one tablespoon sugar. When ready to put to rise, work in one-half teaspoon of soda.

  3. SAIiliY I.lJ:RfX.

  4. Rise the dough as you would for rolls. When it is well risen, do not take it out of the bucket till you add one cup of sugar, three eggs, one half cup of butter ; work all together with the liand, till the eggs and sugar

  5. BREAD. 63

  6. are thoroughly mixed, then pour into a warm, greased pan, and rise as 3^ou would rolls.

  7. PUFFET^ FOR TEA.

  8. Three eggs, one cup sugar, two- thirds of a cup of butter, three pints flour, three teaspoonfuls of baking powder. Bake in muffin rings, and serve warm. — 3Irs. M. Bridges, Fayette, Mo.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 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

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

By Fayette (Mo.). Baptist Church, Ladies of the. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

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