Name: Harrison Cream Toast
Ingredients: one pint of morning's milk one large table- spoonful of butter; one teaspoonful of flour; one large table- spoonful of butter; two eggs beaten sep- arately; salt

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 ↓

Harrison Cream Toast

Ingredients

one pint of morning's milk one large table- spoonful of butter
one teaspoonful of flour
one large table- spoonful of butter
two eggs beaten sep- arately
salt

Directions

Make the cream

Melt one pint of morning's milk, one tablespoonful of butter, and one teaspoonful of flour, stirring it smooth in a little of the milk.
Beat two eggs separately.
Heat, but do not boil the milk and eggs, or it will curdle and lose the appearance of cream.
Add salt.

Serve

When hot, dip the toast and pour the remainder over it.
Serve hot.

Nutrition, whole recipe (rough)

784Calories

27 gProtein

26 gFat

108 gCarbs

What these numbers assume: 5 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
Salt	1 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 Chippewa Falls, Wis. Episcopal church. Ladies aid society. [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).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Milk: Forms the liquid base of the cream and carries the flavour of the dish.
Eggs: Thicken the cream gently when heated and add richness.
Flour: Thickens the milk so the cream holds its body over the toast.
Butter: Adds fat for richness and a smooth mouthfeel.