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Dessert

Raised Apple Biscuit

A yeast‑raised biscuit flavored with grated apple, baked until doubled in size.

From an old cookbook · modernised transcription
By Mackay, L. Gertrude. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raised Apple Biscuit

Ingredients

Directions

Make the dough

  1. Scald one cup of milk.

  2. Add one tablespoon of sugar and one tablespoon of butter, let cool.

  3. Add one-half cake of yeast dissolved in warm water, one teaspoon of salt and one cup of flour.

  4. Let rise.

  5. Add one cup of apple, pared and grated, and one cup of flour sifted with one-half teaspoon of soda.

  6. Let rise for one hour.

Shape and bake

  1. Shape into two flat cakes.

  2. Let them double their bulk.

  3. Bake in hot oven.

  4. Split while hot and butter.

  5. Serve hot with sugar and butter.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Cakenot in our table0
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 Mackay, L. Gertrude. [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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Flour
Forms the dough structure that holds the rise and gives the biscuit its body.
Yeast
Produces gas as it ferments, which makes the dough rise and become light.
Milk
Adds moisture and richness, softening the crumb and aiding browning.
Apple (in the method)
Adds moisture and sweetness to the dough.
Butter
Adds fat, tenderness and flavor to the biscuit.
Baking soda
Reacts with acid to release gas, adding lift to the dough.

The step that matters

Let the dough double before baking. Yeast needs time to build gas and expand the dough; shaping and baking too early leaves a dense biscuit with poor rise.

“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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