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Proportions of Raising Materials to Use, and Other Items

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 11 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Proportions of Raising Materials to Use, and Other Items

Ingredients

Directions

  1. Baking-powder is a mixture of soda, cream of tartar, and cornstarch, or rice flour.

  2. Use one level teaspoonful of baking-powder to each cupful of flour.

  3. Use one even teaspoonful of soda and two full teaspoonfuls of cream of tartar to a quart of flour.

  4. When sour milk is used, take one even teaspoonful of soda to a pint of milk, and omit the cream of tartar.

  5. When molasses is used, omit the cream of tartar, and use one teaspoonful of soda to each cupful of molasses.

  6. Mix powders with the flour, and sift them together, so as to thoroughly mix them.

  7. Mix dry materials in one bowl and liquids in another; combine them quickly, and put at once into the oven.

  8. The oven for baking bread should be hot enough to brown a teaspoonful of flour in five minutes. For biscuits it should brown in one minute.

  9. Rolls brushed with milk just before baking will have a brown crust.

  10. Rubbing the crust with butter just before it is taken from the oven will make it crisp.

Nutrition, whole recipe (rough)

762Calories
21 gProtein
15 gFat
135 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Molasses1 tbsp (20g)58
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cakenot in our table0

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

By Mary Ronald. 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.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Molasses + creamtop 20% of all pairs
    Smell alikelow
    Cooked together1,408 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and milk 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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