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Dessert

Raisin Loaf with Nuts

A sweet loaf made with flour, sugar, raisins, walnuts, baking powder, milk, and egg.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 4 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 Loaf with Nuts

Ingredients

Directions

Mix the batter

  1. Beat the egg.

  2. Add milk.

  3. Add the other ingredients.

  4. Mix thoroughly.

Bake

  1. Put the batter in a pan.

  2. Let stand 20 minutes.

  3. Bake in a slow oven.

Nutrition, whole recipe (rough)

517Calories
14 gProtein
2 gFat
111 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Grape1/2 cup (76g)62
Salt1 tsp (6g)0

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

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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).

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 of the loaf as its starch sets during baking.
Baking powder
Releases gas in the batter, lifting the loaf so it rises and becomes light.
Egg (in the method)
Adds structure and helps bind the batter together.
Raisins
Add sweetness, chewy texture and moisture to the crumb.

The step that matters

Mix thoroughly. Thorough mixing spreads the baking powder evenly through the batter, so the loaf rises uniformly instead of forming dense or uneven patches.

“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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