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Raiskd Cannelon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raiskd Cannelon

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.

  1. Select a small round stick and wash it clean. Dry it and wrap it in oiled paper.

  2. Take the dough strips and wind them around the stick, twisting as you go. Make them 5 to 7 inches long.

  3. Oil the outside of the cannelons and place them on an oiled baking tin, spaced apart. Cover with a clean napkin and let them rise until light.

  4. Place in a steam cooker with cool water and steam for one hour or longer if desired.

  5. Remove from the steamer and bake in the oven at 350°F (175°C) until golden brown. Take out the stick while still warm.

  6. Wrap the cannelons in a bread cloth and store in a bread box or stone jar for 24 hours before serving.

  7. To fill, heat the coconut cream in a double boiler, stirring often. Add salt, sugar, and cornstarch dissolved in a little cream.

  8. Cook for 10 minutes, stirring often, then add the beaten egg whites and cook for another minute. Remove from heat and let cool.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coconut + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,223 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Coconut + sugartop 22% of all pairs
    Smell alikelow
    Cooked together5,742 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Swap the coconut

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Coconutthe original

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

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