Why it works: Rye and molasses work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Rye Breakfast Cakes
Ingredients
Directions
Mix two cups of rye meal, one-half cup molasses, a little salt, and a cup and a half of sweet milk until very soft.
Stir in one and a half teaspoonful of Breadmaker's Baking Powder.
Bake at once in a roll, pan or muffin rings.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Molasses | 1 tbsp (20g) | 58 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Rye + molassestop 16% of all pairsSmell alikelowCooked together804 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rye meal
- Forms the bulk of the batter and provides the hearty, dense structure of the cakes.
- Molasses
- Adds sweetness, moisture and a deep colour to the cakes.
- Baking powder
- Releases gas when moistened and heated, so the cakes rise and turn light.
The step that matters
Bake at once after adding the baking powder. Baking powder starts releasing gas as soon as it meets the wet batter, and that lift fades as the batter stands. Getting the batter into the pans and into the oven straight away keeps the cakes light.
“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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