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Dessert

Angelica Wine Jumbles

A sweet pastry dough rolled thin, cut, baked, then dipped in wine and coated with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Angelica Wine Jumbles

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.

Make the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, cream together the butter and sugar.

  3. Add the eggs and milk, mixing well.

  4. Stir in the baking powder and enough flour to form a dough.

  5. Roll out the dough thin and cut into desired shapes.

Bake and finish

  1. Bake until golden brown.

  2. Once baked, dip the jumbles in wine, then coat with granulated sugar.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 fat that makes the jumbles tender and rich.
Eggs
Provide structure and help bind the dough.
Baking powder
Releases gas in the oven so the jumbles rise and lighten.
Granulated sugar
Sweetens the dough and helps it brown as it bakes.
Flour
Forms the gluten network that gives the dough its body.

The step that matters

Roll out the dough thin. Thickness controls texture: thin dough bakes through and turns crisp, while thick dough stays cakey in the middle and may not brown evenly.

“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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