Name: Just Splendid Custard Cake
Ingredients: two cups sugar; half cups flour; one-half cup milk; two teaspoons cream tartar; three-fourths pint rich sour 100 the bcckeyb cook book; two pounds almonds blanched; ten eggs; four eggs beaten well; two table- spoons white sugar

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Just Splendid Custard Cake

Ingredients

Directions

Mrs. C. Hawks, Goshen, Ind.
Two cups sugar, two and a half cups flour, one-half cup milk, butter size of an egg, whites of ten eggs, two teaspoons cream tartar, one of soda dissolved in milk. For custard take three-fourths pint rich sour
100 THE BCCKEYB cook BOOK.
cream, yolks of four eggs beaten well with two table- spoons white sugar, whites of two of the eggs beaten with the same quantity of sugar, two pounds almonds blanched and chopped very fine ; add the beaten yolks to the cream and beat until as thick as sponge cake, then add the whites and almonds ; flavor with vanilla. Spread thick between the cakes,

Nutrition, whole recipe (rough)

789Calories

28 gProtein

20 gFat

121 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Almond	1 almond (1.2g)	7

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

By Women of the First Congregational Church (Marysville, Ohio). 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.

Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).