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Dessert

Bread Fried Cakes

Bread fried cakes are batter made from soaked bread, milk, eggs, flour, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Fried Cakes

Ingredients

Directions

Make the batter

  1. Soak leftover bread in milk or a mixture of milk and water until soft.

  2. Mash the soaked bread finely.

  3. Add 2 eggs, baking soda, salt, and enough flour to create a batter that can be fried.

Fry

  1. Drop spoonfuls of the batter into hot butter or lard.

  2. Fry until golden brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Leftover bread
Forms the bulk of the batter and gives the cakes their soft, tender body.
Eggs
Bind the mashed bread into a batter and help set the cakes as they cook.
Baking soda
Reacts to lighten the batter and encourage rising and a tender crumb.
Flour
Thickens the mixture into a fryable batter that holds its shape in the pan.
Butter or lard
Conducts heat to the batter and browns the outside of the cakes.

The step that matters

Fry until golden brown. The batter is soft and moist, so the pan must be hot enough to set and brown the outside quickly. If the fat is too cool, the cakes absorb grease and turn heavy and greasy before the centre cooks through.

“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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