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Banberry Tarts

From an old cookbook · modernised transcription
By Christ Church Episcopal (Burlington, Iowa) · From a historical cookbook (Project Gutenberg) · 17 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Banberry Tarts

Ingredients

Directions

  1. 1 bowl of raisins, 1 cup of sugar, 1 lemon, 1 egg, 1 Boston cracker (rolled), 1 tablespoonful of water, grate rind of lemon, use juice, chop pulp with raisins.

  2. Frances H. Potter.

  3. 1¼ cups light brown sugar, ⅔ a cup of butter, 2 eggs, 3 tablespoonsful of milk, 1 teaspoonful each of soda, cinnamon and nutmeg, soda in the milk, 1 cup of raisins seeded and chopped. Flour enough to make them soft as you can roll them out.

  4. Frances H. Potter.

  5. ⅔ a teacupful of butter, 1 coffee-cupful of sugar, 2 beaten eggs, 2 tablespoonsful of milk, 2 teaspoonsful of baking powder, 2 teaspoonsful of vanilla. Mix with flour as soft as can be well rolled out.

  6. Mrs. W. G. Mercer.

Nutrition, whole recipe (rough)

985Calories
30 gProtein
28 gFat
152 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Waternot 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 Christ Church Episcopal (Burlington, Iowa). 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Coffee + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: sotolon (curry, maple).

  5. Milk + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 lemon

How well each one fits the dish's main ingredients (sugar, raisin, butter, egg, milk, coffee, vanilla):

  1. Figfits better
  2. Coconutfits better
  3. Peachfits better
  4. Lemonthe original

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

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