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 ↓
Rye Drop-cakes
Ingredients
Directions
Make the batter
In a bowl, combine one pint of warm milk with half a teaspoonful of soda dissolved in it and a little salt.
Beat four eggs well.
Add rye flour enough to make a thin batter, mixing until smooth.
Bake or griddle
Bake in small cups, buttered, in a hot oven, or cook small cakes upon a hot griddle.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- Milk
- Supplies the liquid that hydrates the flour and keeps the cakes moist.
- Eggs
- Bind the batter and set during cooking to give the cakes structure.
- Rye flour (in the method)
- Provides starch and proteins that set into the cake's body as it cooks.
- Soda
- Releases gas in the batter, helping the cakes rise.
The step that matters
Cook in a hot oven or on a hot griddle. A thin batter spreads before it sets, so a hot oven or griddle sets the cakes quickly and browns their surfaces. Cooking at too low a heat lets them spread and turn dense.
“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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