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Graham Fig Biscuit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Fig and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,192 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Fig Biscuit

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Wash and scald the figs.

  2. Mix the figs with enough Graham flour to form a good dough.

  3. Knead the dough well.

  4. Roll out the dough to half an inch thick.

  5. Cut into biscuits and bake at 400°F (200°C) until golden.

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. Fig + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,192 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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