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Fried Cakes

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Fried Cakes

Why it works: Butter and milk 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 ↓

Fried Cakes

Ingredients

Directions

  1. 2 eggs, beaten thoroughly; add i scant cup of sugar, and beat again. 6 tablespoonfuls melted butter, and beat again. 4 teaspoonfuls of baking powder sifted into the flour. Add 2 teacups sweet milk and a little salt. Mix very soft. Flavor with Virot's Extract of Nutmeg.

  2. LAZY DOUGHNUTS. Mrs. Owens. % cup of sugar; 2 eggs; i cup of sour milk; 6 level teaspoonfuls melted COTTOLENE; yi teaspoonful soda.

  3. Stir as stiff as possible with flour. Drop from a teaspoon into hot COTTOIvENE, and fry brown. Dip spoon in the COTTOLENE each time, and they will not stick to the spoon.

  4. Better than the Best— Virot's Extracts.

  5. FREiDONIA COOK BOOK. 75

Nutrition, whole recipe (rough)

796Calories
28 gProtein
27 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Butter and flour 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

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Parsleyfits less well

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

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