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Lady Baltimore Cake

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Raisin and flour 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 ↓

Lady Baltimore Cake

Ingredients

Directions

  1. Mrs. C. S. Millikin.

  2. 2 cups sugar. Whites of 6 eggs.

  3. 3^2 level cups flour.

  4. Cream butter and sugar together; then add milk and flour, into which the baking powder has been sifted, then flavoring, and lastly the stiffly beaten whites of eggs.

  5. Two cups granulated sugar in 3/2 cup water. Boil until it threads, then pour over the stiffly beaten whites of 2 eggs, beat- ing until creamy. Add 1 cup chopped raisins, 1 cup chopped nut meats, 3 figs cut in thin slices.

  6. Put between layers and on top of cake, or ice top plain.

  7. Cakes. 233

Nutrition, whole recipe (rough)

932Calories
28 gProtein
26 gFat
146 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Fig1 medium (50g)37
Waternot in our table0
Nutnot in our table0
Meatnot 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 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Raisin + figtop 7% of all pairs
    Smell alikemoderate
    Cooked together737 recipes

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

  4. Milk + figtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 fig

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

  1. Vanillafits better
  2. Figthe original
  3. Coconutfits about as well
  4. Lemonfits less well

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

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