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Queen Cake with Coffee Icing

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Queen Cake with Coffee Icing

Ingredients

Directions

  1. 6 ozs. butter 4 eggs

  2. 6 ozs. sugar 1 teaspoonful baking powder

  3. 1 lb. flour A little less of vanilla

  4. Cream the butter and sugar, add the essence. Beat eggs to a stiff froth, add them to the butter and sugar. Sift in the flour and powder. Beat well and put into two buttered tins.

  5. 6 ozs. icing sugar 1 dessertspoonful essence of

  6. 2 ozs. butter coffee

  7. 1 teaspoonful cream

  8. Sift the sugar. Put butter into a small bowl, add the sugar gradually, beating well ; also add with it alternately cream and coffee. Spread mixture between the layers, and decorate accord- ing to taste. Lady Baxter, Avondale, Coleraine.

  9. PLUM BREAD (1).

  10. 1 lb. flour i lb. Sultanas

  11. i lb. butter and lard mixed Little peel 4 lb. coarse sugar Little nutmeg

  12. 4 lb. currants 1 tablespoonful baking

  13. 1 or 2 eggs powder

  14. Mix with milk

  15. Rub butter and lard into flour; add other ingredients, and mix well before adding milk and eggs. Bake in moderate oven. Will keep for six months in a tin box.

  16. PLUM BREAD (2).

  17. 2 lbs. flour i lb- lard 14 lbs. currants 1 egg

  18. A little treacle

  19. 1 lb. Sultanas 1 lb- peel

  20. 1 lb. moist sugar

  21. 2 tablespoonfuls baking powder 1 pint milk

  22. Rub the lard into the flour, then add all dry ingredients; heat the milk; add the treacle to it and the egg. Stir all together till all ingredients are well mixed. Add baking powder last of all. Bake in a moderate oven.

Nutrition, whole recipe (rough)

897Calories
28 gProtein
33 gFat
121 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. 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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

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