Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 88,785 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Mrs. George S. Hopper
Ingredients
Directions
Mix 1 can corn, chopped (or 1 pint fresh grated), 1 egg, 1 cup milk, and 7½ level tablespoons of cracker crumbs or enough to thicken.
Bake in thick cakes on a griddle on top of the stove or in an oven.
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 aroma chemistry they share, and how many recipes mention both.
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Milk + eggtop 18% of all pairsAroma overlapmoderateMentioned 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
- Corn (in the method)
- Provides the bulk of the batter and a mild natural sweetness.
- Egg
- Binds the batter so the cakes hold together as they set.
- Milk
- Moistens the batter and combines the other ingredients into a cohesive mix.
- Cracker crumbs (in the method)
- Absorb liquid and thicken the batter so the cakes keep their shape.
The step that matters
Thickening the batter with cracker crumbs. The crumbs absorb liquid and swell as the batter sits and heats, giving it body. If the batter is too loose, the cakes spread, stay soft and may break apart when turned. Add enough crumbs for the batter to thicken before cooking.
“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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