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Walnut Bout-cakes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and clove work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 534 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Walnut Bout-cakes

Ingredients

Directions

  1. Prepare the paste as directed in the previous recipe, leaving one-third uncolored.

  2. Color the remaining paste light brown with grated chocolate and ground cloves.

  3. Use a walnut shell mold to shape a small piece of the brown paste, cutting the surface level with the mold.

  4. Carefully remove the mold and place the shaped piece flat on a waxed baking plate to dry.

  5. Use the uncolored paste to model the walnut kernels, dry and bake them as well.

  6. Once both parts are complete, stick them together to resemble a shelled walnut.

  7. Dry the assembled walnut a little longer in a cool place.

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. Chocolate + clovetop 25% of all pairs
    Smell alikemoderate
    Cooked together534 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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