Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 9,075 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
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Ingredients
Directions
Blanch the kernels of apricots and peaches, and pound them with the yolks of eggs, beaten
with some orange-flower water^ and when the paste is like butter^ pour it on a pound of floor, with half a pound of sugar, half a pound of butter rubbed into, the flour, and a spoonful of yeast, with some candied lemon cut in thin slices, and wet it with a little lukewarm water. When well mixed, put it into a bowl, cover it over, and let it rise two hours ; then roll it out into cakes.
PATE AUX BAISINS DE COBIlfTHE.
Stone half a pound of raisins, wash half a pound of cmrants, put them on to scald, chop them fine, and mix them with two pounds of flour, some sugar, yeast, and some citron cut fine; moisten with eggs to a stiff paste; let it rise two or three hours, occasionally warming the cloth to make it rise better ; then roU it out and lay some butter on it ; fold it up, put on another layer, do this four or five times, and then make your cakes.
PATES AU SALMI, AUX FEUITS. ETC.
The immense varieties of fruit afford a great choice for making cakes ; and mixing those that are suitable, requires a little care and attention. I give some, leaving it to the tastes of the
CAKESj AND BISCUITS. 25
readers to decide on which is most suitable to their ideas.
Apricots and peaches, both with jasmine or orange-flowers, foL a paste.
Peaches, with lemon-peel, citron, and straw- berries.
Pears and quinces make a delicious m^nge.
Chesnuts with lemon-peel and orange-flowers assimilate.
Almonds, filberts, pistachios, and orange- flower water.
Currants, raspbernes, and strawberries go together well.
Currants (dried), with pistachios, figs, or raisins.
Apples, raisins, and sweet almonds.
Strawberries, cherries, and barberries mix well together.
And lastly, pine-apple, with raspberries or strawberries united, form a delicious fiiavour.
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 aroma chemistry they share, and how many recipes mention both.
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Flour + raisintop 1% of all pairsAroma overlapstrongMentioned together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + raisintop 13% of all pairsAroma overlapmoderateMentioned together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Sugar + buttertop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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