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Dessert

Boston Cookies

Boston Cookies are sweet biscuits with raisins, nutmeg, and optional flavorings, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Boston Cookies

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boston Cookies

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

  1. Preheat oven to 350°F (175°C).

  2. Dissolve baking soda in a little warm water.

Make the dough

  1. In a bowl, mix butter and sugar until creamy.

  2. Add eggs, dissolved baking soda, salt, nutmeg, and other flavoring; mix well.

  3. Gradually add flour and chopped raisins; combine until smooth.

  4. Roll dough thin or drop spoonfuls onto baking sheets.

  5. Sprinkle granulated sugar over each cookie before baking.

Bake and serve

  1. Bake until golden brown.

  2. Allow to cool before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

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
Creams with sugar to trap air and gives the cookies richness and tenderness.
Sugar
Sweetens the dough and, creamed with butter, helps give a light texture and browning.
Flour
Provides the structure that holds the dough together as it bakes.
Eggs
Bind the dough and add structure and moisture.
Raisins
Add chewy texture and sweetness throughout the cookies.
Baking soda
Reacts to lift and leaven the dough and aids browning.

The step that matters

Bake until golden brown. Baking soda and sugar brown quickly, so the cookies can go from done to over-browned fast. Pull them when golden at the edges to keep them soft rather than dry and hard.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Jalapenofits less well
  4. Capersfits less well

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

“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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