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Gingerbread Nuts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and ginger are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,564 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Gingerbread Nuts

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Melt the dripping and treacle together.

  2. Mix the melted mixture with the flour and ground ginger.

  3. Stir well and then knead the dough.

  4. This quantity should make about 12 pieces.

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. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 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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