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Dessert

Small Sugar Cakes of Various Kinds

Small sugar cakes made with butter, flour, sugar, lemon rind, eggs, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Small Sugar Cakes of Various Kinds

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 dough

  1. In a bowl, mix ½ pound of butter with 1 pound of flour until crumbly.

  2. Add ¾ pound of dry sifted sugar and the grated rind of 2 lemons or your choice of flavoring.

  3. Incorporate a pinch of salt.

  4. Gradually add 2 to 4 lightly whisked eggs until a firm paste forms.

Shape and bake

  1. Roll out the dough and cut into shapes with a cake tin, or drop spoonfuls onto baking sheets.

  2. Space the cakes 2 inches apart on the baking sheets.

  3. Bake in a preheated oven at 350°F (175°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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Butter
Adds fat and richness, giving the cakes a tender, short crumb.
Flour
Forms the structure of the dough once bound with egg.
Sugar
Sweetens the cakes and helps them brown as they bake.
Eggs
Bind the dough into a firm paste and add structure to the cakes.

The step that matters

Gradually add the eggs. Adding eggs too quickly can make the dough too wet and sticky to hold its shape. Adding them slowly lets the flour absorb the liquid so a firm paste forms.

Swap the cinnamon

The recipe marks cinnamon as optional. How well each one fits the dish's main ingredients (butter, flour, sugar, lemon, egg):

  1. Cinnamonthe original
  2. Nutmegfits about as well
  3. Parsleyfits less well
  4. Capersfits less well

Fit is the average pairing score against butter, flour, sugar, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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