Why it works: Cherry and peach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Cake Design, Suitable for a Christening
Ingredients
Directions
I N D EX
PA.RT I.— PUFF PASTE, PJJSS, TARTS, BTC.
American Puff Paste 5
Apple Flamri Tarts 12
Common Pie Paste 6
Cream Meringue Pie 9
Cream Pies 9
Custard Pies 8
European Cherry Pie (Flamri) n
Evaporated and Dried Fruits 7
French Madelaine Pie or Tarts 10
French Puff Paste 5
French Tartlets 12
Holland or Dutch Puff Paste 6
How to Prepare Pies 7
Imperial Currant Pie and Tarts n
Imperial Vanilla Cream Tarts 11
Large Patties , 12
Large Patty Shells 12
Lemon Pie 8
Metropolitan Cream or Jelly Tarts ... 12
Mince Meat for Pies 10
Peach Meringue 9
Prepared Pie Seasoning 7
Pumpkin or Squash Pies 8
Rhubarb Pie 11
Rice Pie 10
Russian Spice Pie 9
Southern Custard or Potato Pie 10
Vienna Tart Paste. 6
Vol-au-Vents 13
General Rules I4~I5
FA.RT II.— PUDDINGS, SOUFFLE, ETC.
Almond Pudding 21
Baked Apple Dumplings 20
Boiled Indian Pudding 19
Boston Brown Bread Pudding 22
Brandy Sauce 24
Bread and Butter Pudding 17
Brown Bread Pudding 22
Cabinet Pudding 19
Chateau Sauce 23
Chocolate Pudding 21
Cold Farina or Indian Pudding 19
Combination of Puddings and Sauces. 25
Cottage Bread Pudding 17
Cottage Rice Pudding iS
Cream Sauce 23
Diplomatic Pudding 19
English Plum Pudding 20
Farina or Indian Meal Pudding 17
Floating Island 22
French Cream Sauce 23
Fritters 24
Fritcers with Baking Powder 24
Fruit Dumpling 19
Genuine Old Fashioned English Plum
Pudding 20
Hard Sauce 23
Mayonnaise 24
Minute Pudding 22
Omelette SoufflJ 24
Poor Man's Pudding 20
Queen Pudding 21
Rice Pudding, Family Style 18
Roly-Poly, or Steamed Pudding 18
Rum Sauce 23
Snow Pudding 21
Souffle '7
Stock Sauce. . . 22
Suet Pudding 21
Tapioca and Sago Pudding i>s
Tutti-Frutti Pudding 19
Yankee Sauce 2 }
General Rules.
PA.RTIir.-ICn CREAMS, SHERHETS, JEEEIES, Etu.
American Ice Cream 30
Bisque Ice Cream 32
Blanc Mange 35
Caramel Cream 31
Cardinal Punch 32
Champagne Jelly 34
Charlotte Russe 35
Chocolate Essence 31
Chocolate Ice Cream 31
Claret Jelly 34
Coffee Cream 31
Croquant or Nougat Ice Cream 32
Custard Cream 30
Demi-glace of Coffee 35
European Style of Freezing 29
Frozen Fruit 33
Frozen Lemonade 33
Fruit Blanc Mange 36
Fruit Jelly 35
Hokey-Pokey 31
Ice Cream with Eggs 29
Jellies 33
Lemon Ice 33
Lemon Jelly 34
Lemon or Orange Ice Cream 30
Orange Jelly 34
Orange and Lemon Sherbets 33
Philadelphia Ice Cream 30
Pineapple Cream 30
Pineapple Sherbet 32
Raspberry Bavarian 36
Raspberry Floats 36
Raspberry Fruit Cream 30
Roman Punch 32
Sherbets and Punches 32
Sherry or Port Wine Jelly 34
Swiss Cream Meringue 35
Vienna Ice Cream (Vanilla) 29
Water Ices 33
Wine Jelly 34
General Rules 37
PART IV.— SPONGE CARES, POUND CARES, EA.YER CARES, ETC.
Almond Cake 46
American Sponge Cake 41
Angel Food 44
Chocolate Layer Cake 45
Citron Cake 42
Citron Cake. No. 2 43
Cocoanut Layer Cake 45
Common Jelly Roll 41
Dark Wedding Cake 43
Duchess. No. 1 44
Duchess. No. 2 44
European Sponge Cake 39
Gold Cake 4'
Imitation Raisin Cake and Pound Cake. >*
Jelly Cake 45
Jelly Roll 41
Lady Cake 42
Large Sponge Cake. 40
Layer Cake 42
Light Pound Cake 40
Marble Cake 42
Orange Cake 41
Pound Cake 40
Raisin Pound Cake 40
Silver Cake 42
Sponge Cake 39
Strawberry Meringue Squares 44
Strawberry Short Cake. No. 1 43
Strawberry Short Cake. No. 2 44
Vienna Sponge Cake 39
Vienna Sponge Cake 40
Wedding Cake 43
White Mountain Cake 45
Wine Cake. No. 1 43
Wine Cake. No. 2 43
General Rules 47
PART V.--SMALE CAKES, COOKIES, CUP CAKES, DROP CAKES, ETC.
Chocolate Diamonds 53
Christmas Mixture 53
Cocoanut Wafers 54
Cup Cakes 51
Doughnuts or Crullers 53
Drop Cakes 50
Extra Cup Cakes 51
Extra Lemon Snaps 52
Fancy Cup Cakes 51
Fried Cakes 53
Improved New Year Cakes 51
Jelly Diamonds 50
Jelly Doughnuts (Bismarks) 54
Jelly Fingers 50
Jumbles or Drops 50
Lemon Snaps, Crisp 52
New Year Cakes 50
Orange Crescents 52
Pound Cup Cakes 51
Raised Doughnuts 53
Rock Cakes. 52
Seed Cakes 49
Shrewsbury Cakes 49
Sponge Biscuits 51
Springerle. No. 1 54
Springerle. No. 2 54
Sugar Cookies 49
General Rules 55
PART VI.—AIACAROOXS, KISSES, PANCY CAKES, ETC.
Almond Croquettes 58
Almond Macaroons 57
Anise Drops (Gateaux Anissette) 62
Champagne Wafers 59
Chocolate Eclairs 59
Chocolate Kisses 61
Cinnamon Stars 63
Cocoanut Kisses 60
Cocoanut Macaroons 58
Cream Kisses 60
Cream Puffs 59
European Almond Macaroons 57
Fruit Kisses 60
Home-made Macaroons 57
Jelly Macaroons 58
Jennv Lind Slices 63
Lady Fingers 61
Leaves for Center-Pieces 59
Macaroon Slices 58
Macaroon Souffle 58
Patiences 60
Parisian Macaroons 57
Prince Macaroons 58
Spanish Kisses 60
Spanish Meringue 60
Snow Balls 62
Sponge Drops 61
Vanilla Wafer Jumbles 61
Vienna Almond Drops 62
Vienna Fancy Mixture 62
Vienna Lady Fingers 61
Vienna Tea Cakes 62
General Rules 64
PART VII.--AIOEASSES AATD HONEY CAKES.
American Honey Cakes 71
American Spiced Honey Cake. ....... 71
Berkshire Cakes 70
Bolivars 70
Brandy Snaps 69
Cinnamon Wafers 70
Cobblestones (Pfeffernus^e) 73
Common Spice Cup Cakes 68
Crumb or Spice Cookies 69
English Currant Slices 67
French Ginger Nuts 69
German Honey Cakes and Hearts. ... 71
Ginger Cookies 68
Ginger Nuts 69
JMKT \'II.~ MOI.A.SSES AXD 7/OIVUV CAKES-Conf/nned.
Ginger Snaps 70
Honey Cakes , 71
Molasses Cookies 68
Molasses Fruit Cakes 69
Molasses Ginger Bread 67
Molasses Pound Cake 68
Nurnberger Lebkuchen 72
Poor Man's Fruit Cake 70
Scotch Fruit Drops 67
Spice Cup Cakes 68
Stock for Honey Cakes 71
Sugar Nuts (Hard Tacks) 72
Swiss Honey Cakes (Basler Leckerle). 72
Thick Honey Cake 72
Washington Slices 68
General Rules 74
PA.RT VIII.--YEA.ST, BltEA&, BISCUITS, COFFEE CA/iES, AIUEBIXS, ETC.
American Rye Bread 81
Boston Brown Bread with Baking
Boston Brown Bread with Yeast 81
Buckwheat Cakes 83
Cinnamon Cake 84
Coffee Cakes. 1 8j
Coffee Cake Dough. II 85
Coffee Wreaths 8,
Corn Muffins 83
Cottage Bread 79
Currant Buns 84
Dry Stock Yeast 77
English Wheat Muffins 83
Finger Rolls or Lady Washington Rolls 82
Flour for Bread 78
French Crullers 86
French Rolls 81
French Sticks (without sponge) 80
Graham Bread (with sponge) 80
Graham Bread (without sponge) 80
Graham Gems 82
Home-made Bread (without sponge). . 79
Hot Cross Buns 84
Jelly Doughnuts (Bismarks) 85
Johnny Cake 83
Milk Bread 80
Newport Rolls 82
Parker House Rolls 82
Raised Biscuits 81
Streussel Kuchen 84
Tea Biscuits 82
The Ferment 78
Turk Heads 85
Vienna Bread 80
Waffles 83
Wheat Cakes 83
Zwieback 85
General Rules 87
F*.\RT /.V.~/C7ATGS, EIEEIXGS, FAACF CA/iES, COLORS, ETC.
Almond Souffle Kisses. (Auflauf). . . . 95
American Chocolate Frosting 90
American Marzipan 95
American Vanilla Cream Frosting. . . 89
Apple Filling 92
Apples, Pears, etc 94
Blue Coloring 93
Boiled Chocolate Frosting 90
Boiled Frosting for Honey Cakes 92
Cheap Baking Powder 96
Clear Caramel 96
Coffee Icing 91
Colored Sugar Sand 93
Cream for Filling 92
Croquant or Nougat 96
Dominoes 94
Egg Food Icing 92
Fondant for Frosting 91
Gelatine Icing 01
Lemon and Orange Sugar 93
PART IX.— ICINGS, FILLINGS, FAiYCYCAKES, COLORS, ETC.— Cont'd.
Lemon Frosting 91
Lemon-Jelly Filling 92
Marshmallow Filling. 1 89
Marshmallow Filling. II 90
Orange and Lemon Zest 94
Pears and App'es of Meringue k .■•> 95
Pistachio Icing 91
Potatoes 94
Pure Baking Powder 96
Red Cochineal Color 93
Rock Sugar (Honeycomb) 96
Rose, Almond or Strawberry Icing ... 91
Royal Icing 92
Sugar Couleur (Burned Sugar) 95
Vanilla and Rose Souffle 95-
Vanilla Sugar . . . '. 94
Walnut Frosting 89
Water Icing 89
Whipped Cream 93
Yellow Coloring 93
MISCEEE.XNEOUS RECIPES.
Apple Snow Cake 100
Assorted Cookies 102
Belgrade Almond Slices 100
California Fig Tarts 101
Ceylon Cocoanut Drops 101
Fairy Drops 101
Fig Cake 101
Golden Rod Cake (2^ 99
Graham Wafers 102
Honey Creams 103
Honey Jumbles 102
Lemon Twist 99
Marshmallow Filling (3) 103
Melons 100
Metropolitan Jelly Buns 101
Nick Nacks 103
Orange Slices 99
Parisian Buns 102
Stork Nests (Ribbon Cake) 100
XEW RECIPES L\ 4th EDITION.
Caramel Cake 46
Cerman Brodtorte 46
Magnolia Cake 46
Genuine Phil. Pound Cake 46
Chocolate Torte 46
Nougatines 63
Cocoanut 63
Croquet 63
Printanierre 63
Chocolat 63
African 63
Buttercups, Creme 64
Ceylon 64
Lady Washington.... 64
Sugar Nuts 73
Peppernuts 73
Peppermint Icing 73
Macaroon Honeycakes 73
French Honeycakes /3
Parisian Honeycakes 7 [
Braunschweiger Honeycakes 7 \
Carlsbad Lebkuchen 74
German Ryebread 86
Victoria Biscuits 97
Vanilla Crisp 97
Pineapple Cakes 97
Lunch Crackers 97
Water Biscuits 97
Butter Biscuits 97
Jumbles 97
Special Recipe> for Egg Nutrine,etc 98
Nutrition, whole recipe (rough)
Counts 17 of 29 ingredients. The other 12 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 17 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Raisin | 1 small box (28g) | 85 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie | not in our table | 0 |
| Meringue | not in our table | 0 |
| Currant | not in our table | 0 |
| Meat | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pudding | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cake | not in our table | 0 |
| Anise | not in our table | 0 |
| Coffee | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Rose | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Cherry + peachtop 1% of all pairsSmell alikestrongCooked together177 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Apple + peachtop 3% of all pairsSmell alikestrongCooked together303 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Apple + cherrytop 7% of all pairsSmell alikestrongCooked together295 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Cherry + pumpkintop 10% of all pairsSmell alikemoderateCooked together131 recipes
Shared aroma: ethyl octanoate (fruity).
-
Cherry + lemontop 10% of all pairsSmell alikemoderateCooked together1,301 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the currant
How well each one fits the dish's main ingredients (apple, cream, cherry, lemon, meat, peach, pumpkin):
- Vanillafits better
- Apricotfits better
- Pearfits better
- Currantthe original
Fit is the average pairing score against apple, cream, cherry, lemon, meat, peach, pumpkin. Candidates are from the same food group and used in at least 100 recipes.
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