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Dessert

Lapland Cakes or Popovers

A light cake or popover made with milk, flour, eggs, butter, and salt, baked in a hot oven.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Milk and flour 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 ↓

Lapland Cakes or Popovers

Ingredients

Directions

Make the batter

  1. Beat the eggs together with salt, milk and melted butter.

  2. Stir gradually into the flour, avoiding any lumps.

Bake and serve

  1. Grease muffin pans and put them into the oven to get smoking hot.

  2. Fill them about half full, and bake in a quick oven about 30 minutes.

  3. Serve at once.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 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
Salt1 tsp (6g)0
Cakenot 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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 + flourtop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour 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

What each ingredient does

Flour
Forms the main structure that holds the risen popover walls together.
Eggs
Set during baking to give the popovers their structure and help them rise.
Milk
Adds moisture, which turns to steam in the hot oven and helps the popovers puff.

The step that matters

Heat the pans until smoking hot before filling. The batter needs a very hot pan to create steam quickly, which lifts the walls and makes the popovers puff. A cool pan gives a dense, flat result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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