Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Nice Breakfast Cakes
Ingredients
Directions
Make the dough
Mix the flour, tartaric acid, and salt together, ensuring the two latter ingredients are reduced to the finest powder, and stir in the sifted sugar.
Dissolve the soda in the milk.
Add the eggs, whisked well, and with this liquid work the flour, etc., into a light dough.
Bake
Divide the dough into small cakes.
Put the cakes into the oven immediately.
Bake for about 20 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the dough and add moisture and structure to the cakes.
- Carbonate of soda
- Reacts with the tartaric acid to produce gas that lightens the cakes.
- Tartaric acid
- Reacts with the soda to release carbon dioxide for rising and adds a sharp tang.
The step that matters
Put the cakes into the oven immediately. Soda and tartaric acid start producing gas as soon as they are wet. Delaying the bake lets that gas escape before the structure sets, so the cakes rise less.
“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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