Name: Schuyler Wedding Cake
Ingredients: 6 cups of molasses; ten teaspoons salt; 12 teaspoons pearl ash; twelve lbs; 12 lbs; 12 dozen eggs; 48 lbs; 24 lbs; 3 qts

Why it works: Molasses and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 6,879 recipes. The science ↓

Schuyler Wedding Cake

Ingredients

Directions

Mix

Combine the brown sugar, butter, browned flour, eggs, raisins, citron, currants, chopped almonds, molasses, brandy, Jamaica rum, cloves, allspice, cinnamon, nutmeg, salt, and pearl ash.
Mix the ingredients in a wash tub.

Bake

Bake for 16 hours.

Nutrition, whole recipe (rough)

136Calories

6 gProtein

5 gFat

16 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Salt	1 tsp (6g)	0

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

By Jacqueline Harrison Smith (ed.). 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.

Molasses + eggtop 34% of all pairs

Smell alikelow

Cooked together6,879 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Provide structure and richness, setting the cake as they cook.
Molasses: Adds sweetness, moisture, and a dark color to the cake.
Butter (in the method): Adds fat for a tender crumb and rich flavor.
Browned flour (in the method): Supplies structure and a toasted, nutty flavor.
Pearl ash: Acts as a leavening agent, releasing gas that helps the cake rise.
Brown sugar (in the method): Adds sweetness and moisture, and helps keep the cake soft.