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Fruit Biscuits

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fruit Biscuits

Why it works: Flour and fig 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 ↓

Fruit Biscuits

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Mix graham flour with enough scalded figs to form a dough.

  2. Knead the dough until it is adherent.

  3. Roll or cut the dough into biscuits that are ½ inch thick and 2 to 3 inches square.

  4. Bake in a preheated oven 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.

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. Flour + figtop 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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