Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Breakfast Cake
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.
Make the batter
Scald the Indian meal with water.
Quickly add milk before the mixture hardens.
Stir in the eggs and salt until combined.
Make the mixture as stiff as griddle cake batter.
Bake and serve
Bake thin in a 400°F (200°C) oven.
Once done, cut into square pieces.
Serve with sugar if desired.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
What each ingredient does
- Indian meal
- Forms the main body of the cake and gives it its cornmeal flavor and texture.
- Eggs
- Bind the batter and help hold the cake together as it sets in the oven.
- Milk
- Adds moisture and loosens the scalded meal into a workable batter.
The step that matters
Adding the milk quickly after scalding. Cornmeal thickens and hardens as it cools after scalding, so the milk must be added promptly to keep the mixture smooth and spreadable before it sets too stiff to combine evenly.
“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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