Name: Biscuits a LA Seine
Ingredients: a pound of rice-flour^; a pound of sugar^ add to it the marmalade of any fruit you please; six eggs; ten eggs to snow

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Biscuits a LA Seine

Ingredients

a pound of rice-flour^
a pound of sugar^ add to it the marmalade of any fruit you please
six eggs
ten eggs to snow

Directions

Prepare the batter

Sift half a pound of rice flour and half a pound of sugar.
Add the marmalade of any fruit you please and the yolks of six eggs to the sifted mixture.
Beat all together for half an hour.
Whisk the whites of ten eggs to snow.
Whisk the beaten mixture and the whipped egg whites together.

Bake and serve

Put the batter into paper molds.
Powder sugar over the biscuits.
Bake them in a gentle oven until a good colour.

Nutrition, whole recipe (rough)

127Calories

6 gProtein

5 gFat

13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Fruit	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 Frances Crawford. 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.

Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Rice + flourtop 16% of all pairs

Smell alikemoderate

Cooked together6,611 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Rice + sugartop 26% of all pairs

Smell alikelow

Cooked together8,744 recipes

Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Rice flour: Provides the base structure of the cookies once baked.
Sugar: Adds sweetness and helps the cookies brown in the oven.
Eggs: Whites whipped to snow lighten the batter, and yolks add richness and structure.
Marmalade: Adds fruit sweetness, moisture and flavour to the batter.

The step that matters

Whisk the egg whites to snow and fold them in. Whites must be whipped to stiff, airy foam and then combined gently with the beaten batter. Over-mixing or deflating the foam loses the air that lightens the cookies, so they bake up denser and flatter.

“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.

Rice Cake120 recipes

Rice Cream43 recipes

Rice Jelly42 recipes

Rice Pudding22 recipes

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Biscuits a LA Seine