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Jelly Cakes

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Orange and walnut are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Jelly Cakes

Ingredients

Directions

  1. }^ lb. butter; 2 eggs;

  2. Rub butter and sugar to a cream ; add yolks of eggs. Stir

  3. and add flour. Roll into small balls ; spread with yolk of egg.

  4. Make indentation on top with little finger, and fill with jelly

  5. and bake in oven.

  6. 1 fb. butter; 9 teaspoons orange juice;

  7. 1 lb. sugar; 1 teaspoon salt (scant);

  8. 2 lbs. sifted pastry flour; 3 teaspoons baking powder.

  9. Handle lightly; roll rather thin, and sprinkle with granu- lated sugar. Bake in a quick oven.

  10. — Carrie B. Goodrich.

  11. MARGUERITES.

  12. Beat the white of 1 egg to a stiff froth ; stir into it 2 table- spoons of powdered sugar and 4 heaping tablespoons chopped walnuts. Mix well and spread upoQ long, narrow crackers. Set in a quick oven and color lightly.

Nutrition, whole recipe (rough)

670Calories
21 gProtein
9 gFat
124 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
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 Kaufman, Nettie M. 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. Orange + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + walnuttop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + walnuttop 26% of all pairs
    Smell alikemoderate
    Cooked together7,147 recipes

    Shared aroma: 2-nonenal (fatty, green).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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 orange

How well each one fits the dish's main ingredients (egg, sugar, walnut):

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Orangethe original

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

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