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Dessert

White Gingerbread

A sweet, spiced dough made with butter, flour, sugar, lemon rind, ginger, nutmeg, milk, and baking soda, baked into cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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White Gingerbread

Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

White Gingerbread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Rub the butter into the flour until well combined.

  2. Add the sugar, lemon rind, ground ginger, and grated nutmeg; mix well.

Make and bake

  1. Stir the baking soda into the warmed milk and combine with the mixture to form a smooth paste.

  2. Roll out the dough into cakes and bake in a moderate oven at 350°F (175°C) for 15 to 20 minutes.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

Butter
Adds fat that makes the dough tender and short.
All-purpose flour
Provides the structure that holds the dough together.
Loaf sugar
Adds sweetness and helps the cakes brown in the oven.
Baking soda
Reacts with the milk to lighten the dough as it bakes.
Milk
Moistens the flour so the ingredients form a smooth paste.

The step that matters

Stir the baking soda into the warmed milk. Baking soda needs to be fully dissolved and evenly distributed through the dough, or pockets of it can leave bitter or uneven spots and uneven rising.

Swap the ginger

How well each one fits the dish's main ingredients (butter, flour, sugar, lemon, nutmeg, milk):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Marjoramfits about as well
  4. Gingerthe original

Fit is the average pairing score against butter, flour, sugar, lemon, nutmeg, milk. 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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