Name: Ice Cream Cake
Ingredients: 2 cups sugar; 1 cup rich milk; 2 cups pastry flour; 2 large teaspoons baking powder twice; 1 small cup corn starch; 7 eggs; 2 layers; 1 tablespoon chalmer's gelatine soaked 2 hours in a tablespoon cold 166 the wa

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Ice Cream Cake

Ingredients

Directions

Beat to a cream % cup butter, 2 cups sugar, 1 cup rich milk; sift 2 large teaspoons baking powder twice with 2 cups pastry flour, and 1 small cup corn starch; add to first mixture, and slowly fold in the whites of 7 eggs, beaten stiff; bake in 2 layers.
For Filling — 1 pt. cream whipped stiff, to which has been added 1 tablespoon Chalmer's gelatine soaked 2 hours in a tablespoon cold
166 THE WARREN COOK BOOK
water and dissolved in a tablespoon boiling water; sweeten and flavor with Royce's extract; spread between layers and frost the top of the cake. . Mrs. M. Mead.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 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

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Pastry	not in our table	0

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

By Warren, Pa. Presbyterian church. Second auxiliary missionary 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.

Milk + corntop 10% of all pairs

Smell alikemoderate

Cooked together6,955 recipes

Shared aroma: hexanal (green, grassy).
Flour + corntop 13% of all pairs

Smell alikemoderate

Cooked together6,165 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).