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One Egg Cake

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Milk and butter 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 ↓

One Egg Cake

Ingredients

Directions

  1. J cup butter, 1 cup sugar, 1 e^g, 2 cups flour, 1 cup sweet milk, 2 teaspoGn.s baking powder. Bake in a hot oven.

  2. CAKES. 227

  3. ORAXCiE CAKE, XO. 1.

  4. Mrs. Thomas Taylor.

  5. 2 cups sugar, 5 cuj) butter, 8 eggs, 1 cup milk, 2 cups flour, 2 teaspoons baking powder. I'illing: 1 cup sugar, 1 egg, juice and grated rind of 2 oranges, 1 tablespoon butter.

  6. ORANGE CAKE, XO. 2.

  7. Mrs. Lemuel Rush.

  8. 2 cups sugar, 1 cup butter. 1 cup sweet milk, •■'. cups flour, yolks of 5, whites of 4 eggs, grated rind and juice of 1 orange, 2 teaspoons baking powder.

  9. Bake in layers. I'or the fdling, beat up the white of the Hth egg with 1 tablespoon sugar, and a little orange juice.

  10. ORANGE CAKE, NO. 8.

  11. Miss Stella Turner.

  12. 2 cups sugar, 2 cups flour, .] cup water, yolks of '> and whites of 3 eggs, 2 teaspoons baking powder, juice and rind of 1 orange. Bake in layers and use orange icing.

Nutrition, whole recipe (rough)

895Calories
29 gProtein
26 gFat
135 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
Orange1 medium (131g)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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

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

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