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Imperial Cake

From an old cookbook · modernised transcription
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 21 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 ↓

Imperial Cake

Ingredients

Directions

  1. One pound butter, one pound sugar, one pound flour, twelve eggs, one pound stoned raisins, three-fourths pounds citron, one pound blanched almonds, one nutmeg, wineglass of wine. Miss S. E. R.

  2. LITTLE POUND CAKES,

  3. One and one-fourth cups flour, one cup sugar, one-half cup butter, four eggs, one teaspoonful baking powder, two teaspoontuls cream.

  4. Mrs. U. M. WHITE CAKE.

  5. One cup butter, two cups sugar, one cup sweet milk, two cups flour, one cup corn starch, three teaspoons baking powder, whites of seven eggs well beaten. Flavor with lemon or bitter almonds. Mix flour, corn starch and baking powder thoroughly together. Mrs. D. M. T.

Nutrition, whole recipe (rough)

965Calories
29 gProtein
33 gFat
138 gCarbs
What these numbers assume: 9 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
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Almond1 almond (1.2g)7

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

By Towanda, Pa. Christ church. Young ladies society. [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).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Almond + corntop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the raisin

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

  1. Vanillafits better
  2. Raisinthe original
  3. Coconutfits about as well
  4. Figfits less well

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

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