Name: Grated Nut Cakes
Ingredients: 6 tablespoonfuls sugar 4 ozs; 1 1/2 breakfastcups flour 1/4 lb; 4 ozs; 1/2 teacup milk 1 dessertspoonful edmonds' egg powder mix cocoanut; 1 dessertspoonful edmonds' egg powder mix cocoanut

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 ↓

Grated Nut Cakes

Ingredients

6 tablespoonfuls sugar 4 ozs
1 1/2 breakfastcups flour 1/4 lb
4 ozs
1/2 teacup milk 1 dessertspoonful edmonds' egg powder mix cocoanut
1 dessertspoonful edmonds' egg powder mix cocoanut

Directions

Prepare

Mix coconut with flour, sugar, and Egg Powder.
Soften butter a little.
Rub butter lightly into the other ingredients.

Bake

Moisten the whole with slightly warmed milk.
Bake in a moderate quick oven in buttered patty pans.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
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.

By T. J. Edmonds Ltd.. 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.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Flour: Provides the structure that holds the cakes together.
Butter (in the method): Adds fat that gives the cakes a tender, crumbly texture.
Milk: Moistens the mixture so the dry ingredients bind together.
Sugar: Adds sweetness and helps the cakes brown in the oven.
Egg powder: Adds structure and helps bind the cakes as they set.

“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.