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Breakfast

Newport Breakfast-cakes

A batter of bread dough, eggs, butter, sugar, baking soda, and milk cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter 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 ↓

Newport Breakfast-cakes

Ingredients

Directions

Make the batter

  1. Take 1 quart of bread dough.

  2. Separate the eggs and whip yolks and whites to a light froth.

  3. Mix the whipped eggs into the dough.

  4. Gradually add 2 tablespoons melted butter, 1 tablespoon sugar, and 1 teaspoon baking soda.

  5. Add warm milk until batter consistency is similar to buckwheat cakes.

  6. Beat the mixture well and let it rise until breakfast time.

Cook

  1. Preheat a griddle and grease it.

  2. Pour small rounds of batter onto the griddle and cook until light brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread dough
Forms the bulk of the batter and gives the cakes their base structure.
Eggs
Whipped whites trap air and add lift and a lighter, tender crumb.
Baking soda
Reacts with the batter to produce gas that helps the cakes rise.
Butter
Adds fat for richer flavour and a softer, more tender texture.
Sugar
Adds sweetness and helps the surface brown during cooking.
Milk
Adds moisture and loosens the batter to the right consistency.

The step that matters

Adjusting the batter consistency with milk. Milk should be added until the batter matches the target consistency. Batter that is too thick cooks up dense and does not spread into even rounds, while batter that is too thin spreads out and cooks unevenly.

“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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