Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Almond Jumbles
Ingredients
Directions
Make the batter
Cream butter and sugar.
Stir in the beaten yolks, the milk, flour, rose-water, and almonds.
Stir in the beaten whites very lightly and quickly.
Shape and bake
Drop in rings on buttered paper.
Bake at once.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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.
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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Flour + almondtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + almondtop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Rose + almondtop 11% of all pairsSmell alikelowCooked together1,465 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
- Butter
- Creamed with sugar to trap air and give the jumbles a tender, rich crumb.
- Eggs
- Beaten whites lighten the batter and add structure as it bakes; yolks add richness.
- Flour
- Provides the structure that holds the rings together as they bake.
- Soft sugar
- Sweetens the batter and, creamed with butter, helps give a light texture.
- Soda dissolved in boiling water
- Reacts with the acidic milk to lift the dough and help it rise.
- Almonds
- Add nutty flavour and a bit of body to the dough.
The step that matters
Stir in the beaten whites very lightly and quickly.. Beaten egg whites hold air that gives lightness. Overmixing deflates them, so the jumbles bake up flat and dense instead of tender.
“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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