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Breakfast No. 45

A breakfast featuring cracked wheat, roasted chicken, strawberry shortcake, toast, coffee, and ripe fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breakfast No. 45

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the main dishes

  1. Cook the cracked wheat according to package instructions.

  2. Broil the chicken until fully cooked and golden brown.

Make and bake the shortcake

  1. Prepare the strawberry shortcake by mixing flour, sugar, and butter, then adding cream to form a dough.

  2. Bake the shortcake in a 350°F (175°C) oven until golden.

Serve

  1. Serve with fresh strawberries on top.

  2. Toast the bread and brew the coffee.

  3. Serve ripe fruit on the side.

Recipe from a historical cookbook (Internet Archive).

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.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Wheat + breadtop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

All-purpose flour
Forms the structure of the shortcake dough as it sets in the oven.
Butter
Adds fat that makes the shortcake tender and helps it brown.
Heavy cream
Adds moisture and richness, binding the dough together.
Sugar
Adds sweetness and contributes to browning of the shortcake.
Cracked wheat
Provides a chewy, grainy texture once cooked.
Strawberries
Add fresh, sweet-tart flavor and juiciness to the shortcake.

The step that matters

Bake the shortcake until golden. Baking at the stated temperature sets the flour and dough into a firm crumb while sugar and butter brown. Underbaking leaves it doughy and pale, while overbaking dries it out.

“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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