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White Mountain Cake

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 11 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

White Mountain Cake

Ingredients

Directions

  1. MADE BY MRS. JOHN BEARDSLEE, 1858, LITTLE FALLS, N. Y.

  2. _Contributed by Mrs. James W. Noyes, Montclair, N. J._

  3. One lb. of powdered sugar, ½ lb. of butter, 6 eggs, 1 teacup of sweet milk, 1 lb. of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Lemon extract or almond extract to taste.

  4. DOUGHNUTS.

  5. MADE BY MRS. M. E. FURMAN, 1865, WESTPORT, CONN.

  6. _Contributed by Mrs. James W. Noyes, Montclair, N. J._

  7. Eight tablespoons of melted lard, 3 cups of white sugar dissolved in milk, 3 cups of milk, 3 eggs beaten together, 1 teaspoon salt, 1½ teaspoons of soda in milk, 3 of cream of tartar in flour, 5 pints of flour. Fry in boiling lard.

Nutrition, whole recipe (rough)

897Calories
28 gProtein
33 gFat
121 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour 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

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