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Telegram Conservation Cook Book

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 15 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 ↓

Telegram Conservation Cook Book

Ingredients

Directions

  1. one hour. Bake 15 or 20 minutes. Makes 1% dozen rolls. — Jessie A. Fox, Astoria, Or.

  2. glazed, brush with beaten egg before baking-.

  3. Cost of buns, $0.0128 each.

  4. Vienna Rolls — Third Prize.

  5. 2V2 c flour $0.0332

  6. 1 cake Fleishman yeast 0250

  7. 1 T lard 0094

  8. iy2 t sugar 0013

  9. V2 pint of water and milk equal

  10. parts 0134

  11. Wood for 25 minutes 0230

  12. For 14 rolls $0.1853

  13. Cost per dozen, 13 Vi cents.

  14. Make sponge with yeast and half of the flour. Beat well, add eggs, lard and sugar. May need a little more flour. Beat again, mix in the rest of the flour and knead well. Let rise until double in bulk, take out and roll out small pieces. Bake 25 minutes. — Mrs. L. Hughson, Beaverton, Or.

  15. These Vienna rolls "should have been seen to be appreciated," as they were absolutely perfect in shape and crust, so much so that the judges would not believe without her recipe that they were not made by a certain bakery.

  16. 1 T butter $0.0156

  17. 1/2 t salt 0002

  18. 4 c flour 0564

  19. 1 T sugar 0026

  20. 1 yeast cake 0083

  21. Gas 0190

  22. Scald the milk and pour over sugar, salt and butter. When lukewarm add the yeast, dissolved in the water. Add

  23. 2 cupfuls flour and beat hard for five minutes. Place to rise, well covered, and when a frothy mass add remain- ing flour and knead briskly for 10 minutes. Set to rise. When twice its size roll out iy2 inches thick, spread with butter and place in pan. Bake when very light. One dozen rolls.

  24. Cost. 1 c scalded milk (may use part

  25. water) $0.0268

  26. 1-3 c shortening 0500

  27. 1-3 c sugar 0139

  28. % c yeast 0125

  29. 1/2 t salt 0001

  30. y2 c raisins 0250

  31. 1 t lemon extract 0292

  32. 1 lb. flour— about 0563

  33. For 18 buns $0.2138

  34. Add half of sugar and salt to milk. When lukewarm add yeast and iy2 cups flour. Beat well, cover and let rise till light, then add remaining in- gredients (stone raisins and cut in quarters), and enough flour to make a dough. Let rise, shape like biscuit. Let rise again and bake. If wanted

  35. Raised Muffins.

  36. Cost. 1 c scalded milk $0.0268

  37. 1 c boiling water 0000

  38. 2 t shortening 0062

  39. 14 c sugar 0104

  40. % t salt 0002

  41. & c yeast 0125

  42. 4 c flour 0564

  43. Gas, 30 minutes, cost 0235

  44. Cost for 20 muffins $0.1760

  45. Or $0.1056 per dozen.

  46. Add shortening, sugar and salt to milk and water. When lukewarm add yeast, well beaten egg and flour. Beat thoroughly. Cover and set in warm place to rise over night. In morning fill muffin rings two-thirds full. When risen full bake 30 minutes in hot oven.

  47. Raised Rice Muffins.

  48. 1 c cooked rice $0,114

  49. lA c shortening 0375

  50. y2 c scalded milk 0134

  51. 3 T sugar 0078

  52. Va t salt 0002

  53. M c yeast 0125

  54. 3V2 c flour 0493

  55. Gas, 30 minutes 0235

  56. Per 18 muffins $0.1556

  57. Method same as for raised muffins.

  58. —Mrs. L. M. Welch, 1357 East Lincoln

  59. Cost 1 T sugar $0.0026

  60. y2 t salt 0002

  61. iy2 c milk (sweet) 0402

  62. 2 c flour 0282

  63. 2 t baking powder 0042

  64. 1 t butter 0156

  65. Stove for baking 15 minutes... .0230

  66. For 14 good-sized muffins. .$0.1540

  67. Cost per dozen, 13 cents.

  68. Beat egg and sugar together, add salt, then milk. Sift baking powder and flour, and add it, beating well. Melt the butter and add last. Put in hot greased muffin pans and bake in hot oven 15 minutes. This makes 14 good-sized muffins.

  69. Entered for prize No. 2 — Mrs. H. H. Minard, 1236 Division street.

  70. 1 T butter $0.0156

  71. iy2 T sugar 0039

  72. 1 c milk 0268

  73. 2 c flour 0282

  74. 2% t baking powder 0052

  75. Gas to bake, 10 minutes O100

  76. 15 muffins $0.1297

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Waternot 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 Chapel, Inie Gage, Mrs. [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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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