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Rice Paste for Tarts, &C

A dough made from boiled rice, beef marrow or sweet oil, flour, cream, sugar, and eggs, used for tarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rice Paste for Tarts, &C

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.

Make the paste

  1. Pound boiled rice and beef marrow (or sweet oil) in a mortar until smooth.

  2. Add a little flour, cream, sifted sugar, and the eggs to the mixture, and mix well until combined.

Shape and cook

  1. Cut into small cakes and either bake at 350°F (175°C) or boil.

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. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Boiled rice
Provides the starchy body that gives the paste its bulk and soft texture.
Beef marrow or sweet oil
Adds fat, which keeps the paste tender and moist and carries flavor.
Eggs
Bind the mixture and help it set as it bakes or boils.
Flour
Adds a little extra structure so the paste holds its shape when cut.
Sifted sugar
Adds sweetness and helps the surface brown lightly in the oven.

The step that matters

Pounding the rice and fat until smooth. If the rice and fat are not worked fully smooth, the paste will be grainy and the pieces may crack or set unevenly when cooked.

“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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