Name: A Pavini Cake
Ingredients: 1 pint of milk; 1 teaspoonful of carbonate of soda; 1/2 nutmeg grated; half fill; 2 cakes

Why it works: Milk and nutmeg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 14,685 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

A Pavini Cake

2 cakes

Ingredients

Directions

Prepare

Stone and cut the raisins into small pieces.
Wash, pick, and dry the currants.
Melt the butter to a cream, but without oiling it.
Blanch and chop the almonds.
Grate the nutmeg.
Mix all prepared ingredients well together.

Make the dough

Warm the milk.
Stir in the soda.
With this liquid, make the whole into a paste.

Bake

Butter a mould.
Fill the mould more than half with the dough.
Bake the cake in a moderate oven from 1‑1/2 to 2 hours, or less time if made into 2 cakes.

Nutrition, whole recipe (rough)

210Calories

8 gProtein

9 gFat

26 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Cake	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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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.

Milk + nutmegtop 15% of all pairs

Smell alikemoderate

Cooked together14,685 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk: Liquid that binds the dry ingredients into a paste and moistens the cake.
Baking soda: Reacts with the liquid to give the cake lift as it bakes.
Butter (in the method): Adds richness and fat, softening the crumb and carrying flavour.

“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.