Name: Cocoa-nut Jumbles
Ingredients: a pound of butter into a pound of sifted flour; a pound of sifted flour; three beaten eggs

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cocoa-nut Jumbles

Ingredients

a pound of butter into a pound of sifted flour
a pound of sifted flour
three beaten eggs

Directions

Prepare the dough

Grate a large cocoa‑nut.
Rub half a pound of butter into a pound of sifted flour, and wet it with three beaten eggs and a little rose water.
Add the cocoa‑nut by degrees, so as to form a stiff dough.

Shape and bake

Flour your hands and your paste‑hoard, and divide the dough into equal portions.
Shape each portion into a long roll with your hands, then curl them round and join the ends to form rings.
Grate loaf sugar over the rings, lay them in buttered pans (not so near as to run into each other), and bake them in a quick oven for five to ten minutes.

Nutrition, whole recipe (rough)

635Calories

19 gProtein

18 gFat

96 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78

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

By Eliza Leslie. 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.

Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

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

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Butter and flour 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

What each ingredient does

Butter: Adds richness and tenderness, helping the dough bake short and crumbly.
Sifted flour: Provides the structure that holds the stiff dough together in its rings.
Eggs: Bind the dough and add structure and richness to the jumbles.
Cocoa‑nut (in the method): Adds moisture and body to the stiff dough, along with its own flavour.

The step that matters

Shape each portion into a long roll with your hands, then curl them round and join the ends to form rings.. The rings must be joined firmly, or they can open up in the oven. Keeping the pieces even in size also helps them bake at the same rate.

“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.

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Cocoa-nut Jumbles