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Bread Fritters

Bread fritters are fried bread slices coated in a milk, egg, and flour batter, served hot with jam and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Fritters

Ingredients

Directions

Prepare

  1. Make a batter with the milk, egg, and flour.

  2. Cut the bread into thin slices and spread half with jam.

  3. Cover with the other slices and dip into the batter.

Fry and serve

  1. Fry in boiling lard until light brown.

  2. Serve hot, sprinkled with white sugar.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 and egg into a batter that coats the bread and sets when fried.
Egg
Binds the batter and helps it set and hold together in the hot fat.
Milk
Provides the liquid that turns the flour and egg into a pourable batter.
Boiling lard
Cooks the batter quickly and browns its surface, giving a crisp exterior.

The step that matters

Fry in boiling lard until light brown. The lard must be hot enough to set the batter quickly. If it is too cool, the coating soaks up fat and turns greasy; if too hot, the outside browns before the bread heats 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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