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Raisin Puffs

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raisin Puffs

Ingredients

Directions

  1. Mix 2 well beaten eggs, i cup butter, 3 teaspoons baking powder, 2 tablespoons sugar, 2 cups flour, 1 cup milk, and 1 cup raisins chopped very fine. Steam | hour in buttered cups. Serve with cream sauce.

  2. PUDDINGS AND DESSERTS. 177

  3. RASPBERRY SOUFFLfiE.

  4. Put 1 glass raspberry jelly in a bowl with 2 tablespoons sugar, and ^ teaspoon orange extract. Mix well together for 5 minutes, then beat in the yolks of 2 eggs, and later the stiff whites of 5 eggs. Pour into a pudding dish, and bake for 20 minutes. Re- move, sprinkle a little powdered sugar over the top, and serve immediately. Other jellies may be used in the same way.

Nutrition, whole recipe (rough)

857Calories
29 gProtein
16 gFat
151 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Raspberry1 cup (123g)64
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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 raspberry

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

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Raspberrythe original

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

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