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Dessert

Kirschen Auflauf — Cherry Auflauf

A baked cherry casserole made with flour, milk, butter, eggs, sugar, cinnamon, and black cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Kirschen Auflauf — Cherry Auflauf

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. Boil flour in milk until thick and smooth.

  2. Remove from heat.

  3. Stir until it is half cold.

Combine and bake

  1. Beat butter until creamy.

  2. Add eggs, sugar, and cinnamon.

  3. Mix in the thick milk.

  4. Add black cherries.

  5. Pour into a baking dish.

  6. Bake at 350°F (175°C) until set.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Thickens the milk into a smooth, stiff base that gives the casserole body.
Eggs
Set during baking to give the casserole its structure.
Butter
Adds richness and a tender texture to the batter.
Sugar
Adds sweetness and helps browning in the baking dish.
Black cherries
Add fruit flavour and moisture to the casserole.

The step that matters

Stir the thickened milk until half cold before mixing it in. If the hot flour-milk paste is added to the eggs and butter, the eggs can scramble and the batter can turn lumpy. Cooling it partway first helps keep the batter smooth and the eggs evenly set.

“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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