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Long Obtuse-pointed Biscuits with Transparent Icing

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and chocolate work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 184 recipes. Both carry non-2-enal, which smells fatty, green. The science ↓

Long Obtuse-pointed Biscuits with Transparent Icing

Ingredients

Directions

  1. Prepare and bake sponge cake in a deep baking sheet, about ¾ inch thick. Let it cool.

  2. Cut the cooled cake into long obtuse-pointed shapes and trim neatly with a sharp knife.

  3. Brush off any crumbs to ensure a smooth surface for icing.

  4. Spread apricot jam on the top and sides of each biscuit.

  5. Hold each biscuit on a silver fork and pour transparent chocolate icing over the surface.

  6. Allow the icing to set before serving.

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. Apricot + chocolatetop 19% of all pairs
    Smell alikemoderate
    Cooked together184 recipes

    Shared aroma: non-2-enal (fatty, green).

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

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