Name: Dutch Apple Cake
Ingredients: one cup of scalded milk; one-fourth cup of sugar mixed; two tablespoons of well washed currants; a cup of butter; a cup of sugar; a teaspoon of salt; one yeast cake; two unbeaten eggs; one-half teaspoon of cin- namon

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 ↓

Dutch Apple Cake

Ingredients

Directions

Mix one cup of scalded milk, one-third of a cup of butter, one-third of a cup of sugar and one-half a teaspoon of salt. When lukewarm, add one yeast cake, broken into small pieces, two unbeaten eggs and flour to make a soft dough. Beat thor- oughly, cover and let rise until the mixture has doubled its bulk. Beat thoroughly and again let rise. Spread as thinly as possible in a well buttered dripping pan, brush over with melted butter. Press sliced apples into the dough in even rows. Sprinkle with one-fourth cup of sugar mixed with one-half teaspoon of cin- namon, then with two tablespoons of well washed currants. Cover and let rise; bake in a moderate oven for thirty minutes. Cut in squares and serve plain, or with whipped cream.

Nutrition, whole recipe (rough)

895Calories

28 gProtein

26 gFat

136 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Cake	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 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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Milk + curranttop 16% of all pairs

Smell alikelow

Cooked together5,475 recipes

Shared aroma: isoamyl acetate (banana, pear).
Currant + buttertop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).