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Pineapple Short-cake

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 11 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 ↓

Pineapple Short-cake

Ingredients

Directions

  1. Mrs. P. H, Stevens. I cup of sugar.

  2. 3 tablespoonfuls of cold water. Juice and grated rind of ^ lemon.

  3. This is baked in two layers, and grated pineapple, mixed with sugar, put between them. The top is covered with whipped eream.

  4. Demand and Get— Virot's Perfumes and Extracts.

  5. BISCUIT GI.ACE.

  6. Mrs. Ward Barnutn.

  7. Whip I quart of cream. Add to this yolks of 5 eggs and I cup of pulverized sugar, beaten together. Any flavoring may be used.

  8. Maccaroons, dried, rolled and moistened with sherry, make it very nice. After stirring ingredients together, pour into a mould and pack in ice and salt, not stirring, but left to freeze slowly.

  9. IvEMON SHERBET.

  10. Mrs. Lambert. The rind of 2 lemons, scalded in 2 quarts of milk; the juice of 10 lemons, and 2 pounds of sugar. Ivet stand until sugar is dissolved. When milk is thoroughly cold, add the sugar and lemon juice. Strain before putting into freezer, so as to get out all the lemon rind. Then add the beaten whites of 4 eggs and i cup of powdered sugar, and freeze.

Nutrition, whole recipe (rough)

743Calories
28 gProtein
15 gFat
124 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Waternot 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 Fredonia, N.Y. Trinity parish guild, comp. [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.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Swap the lemon

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

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

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

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