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Dessert

National Grocery Co

A cake with orange and apple filling, maple frosting, orange icing, cream puffs, and a sweet milk topping.

From an old cookbook · modernised transcription
By Seattle (Wash.). Congregation Temple de Hirsch. Ladies' Auxiliary · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

National Grocery Co

Ingredients

Directions

Make the orange and apple filling

  1. Juice and rind of 1 orange, grate 1 apple, beat 1 egg, add 1 cup sugar; boil all together for 10 or 15 minutes.

  2. Grate peel of 2 oranges, add 2 tablespoons orange juice, 1 tablespoon lemon juice; mix and let stand 15 minutes.

  3. Strain and add to beaten yolk of 1 egg.

  4. Stir in sifted powdered sugar.

Make the maple frosting

  1. Boil one pint maple syrup and one cup butter until it forms a soft ball.

  2. Add 2 pounds marshmallows, 3 or 4 tablespoons hot water, and set pan over boiling water.

  3. When marshmallows are partly melted, beat into maple syrup mixture and beat until smooth and cool enough to remain on cake.

Make and bake the cake

  1. Mix one cup boiling water, one cup flour, and two cups butter, putting butter in boiling water first, then stirring in flour and 1 teaspoon baking powder.

  2. Let cool.

  3. Stir in 3 eggs, drop into buttered pan, and bake in a moderate oven for 30 minutes.

  4. Boil 1 cup sweet milk, 2 cups sugar, 1 egg, and 1 tablespoon cornstarch together.

  5. Dust top with pulverized sugar.

Nutrition, whole recipe (rough)

952Calories
30 gProtein
15 gFat
177 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Apple1 medium (182g)95
Egg1 large egg (50g)78
Orange1 medium (131g)62
Maple Syrup1 tbsp (20ml)52
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
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 Seattle (Wash.). Congregation Temple de Hirsch. Ladies' 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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Orange + appletop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

  3. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Maple syrup + appletop 12% of all pairs
    Smell alikelow
    Cooked together272 recipes

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

  5. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Bind the batter and enrich the cake, adding structure as they set in the oven.
Flour
Forms the structure of the cake as its starch sets during baking.
Butter (in the method)
Adds fat for tenderness and richness in the cake and frosting.
Maple syrup
Provides sweetness and a distinctive maple flavor to the frosting.
Marshmallows (in the method)
Melt into the syrup to give the frosting a smooth, soft, airy body.
Baking powder (in the method)
Releases gas during baking so the cake rises and becomes light.

The step that matters

Beat the maple frosting until smooth and cool enough to stay on the cake. If the syrup is still too hot, the frosting runs off the cake; beating while it cools helps it thicken and spread smoothly.

Swap the apple

How well each one fits the dish's main ingredients (sugar, maple syrup, orange, flour, milk, egg, lemon):

  1. Vanillafits better
  2. Blueberryfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against sugar, maple syrup, orange, flour, milk, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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