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★ Dried Apple Cake--yeast

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Molasses and sugar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

★ Dried Apple Cake--yeast

Ingredients

Directions

  1. Cut 2 cups dried apples into small pieces with shears, soak over night in 1½ cup water, then cook in ¾ cup molasses until transparent.

  2. _Sponge_--1 cup water, 1 cake compressed yeast, 2½ cups flour.

  3. _When light_, add ⅔ cup butter (or half oil) and ½ cup sugar creamed together, the dried apples, grated rind of orange or lemon, 2 beaten eggs and 2 cups flour.

  4. One egg only may be used; the cake is excellent with no eggs.

Nutrition, whole recipe (rough)

956Calories
20 gProtein
32 gFat
148 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0
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 Evora Bucknum Perkins. 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. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Swap the apple

How well each one fits the dish's main ingredients (molasses, flour, butter, sugar, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against molasses, flour, butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

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