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The Dewey Cook Book

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

The Dewey Cook Book

Ingredients

Directions

  1. cup of molasses, butter the size of a walnut, and two squares of chocolate. Boil all together twenty-five or thirty minutes, then add one teaspoonful of vanilla, beat hard for two minutes, then pour into buttered tins. When nearly cool cut into squares.

  2. MRS. C. G. DOWNING.

  3. Butternut Candy*

  4. Two cups of maple sugar and half a cup of cream. Boil until it threads, stir in a cup of nuts, take from the fire, and pour into buttered pans. When nearly cool cut into squares.

  5. MBS. C A. GALE.

  6. Butter Scotch*

  7. Two large cups of brown sugar, half a cup of butter and half a cup of water. Cook until it snaps or strings when dropped from the spoon. Pour thin on buttered tins, and when nearly cold score in squares.

  8. MISS G. M. HOUGHTON.

  9. Pop Corn Balls.

  10. 1 cup molasses. | 1% cups sugar.

  11. 2 tablespoonfuls vinegar. I cup butter. 8 quarts popped corn.

Nutrition, whole recipe (rough)

585Calories
5 gProtein
29 gFat
76 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Molasses1 tbsp (20g)58
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Vinegar1 tbsp (15ml) distilled3
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 Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. 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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Vanilla + nutstop 8% of all pairs
    Smell alikemoderate
    Cooked together638 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Vanilla + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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 nuts

How well each one fits the dish's main ingredients (chocolate, vanilla, sugar, molasses, vinegar, corn, cream):

  1. Almondfits better
  2. Chestnutfits better
  3. Peanutfits better
  4. Nutsthe original

Fit is the average pairing score against chocolate, vanilla, sugar, molasses, vinegar, corn, cream. Candidates are from the same food group and used in at least 100 recipes.

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