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Cake

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raisin and currant are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Cake

Ingredients

Directions

  1. Prepare a jar of stoned raisins and a jar of washed and dried currants.

  2. Soak the currants in warm water, rubbing them thoroughly.

  3. Drain the water and rinse the currants in a colander.

  4. Pour cold water over the currants and wash them until the water remains clear.

  5. Let the currants drain for half an hour.

  6. Spread a cloth on the table, pour the currants in the center, and rub them to absorb excess water.

  7. Cover the currants with a dry cloth and leave them to dry overnight in a warm room.

  8. Store the dried currants in jars and cover them tightly.

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. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

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