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Patties for Fried Bread

Bread pieces filled with minced meat or oysters, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Patties for Fried Bread

Ingredients

Directions

Prepare the bread

  1. Cut the bread into square or round pieces, about 3 inches high.

  2. Cut smaller pieces for the tops.

  3. Mark the tops neatly with a knife.

Fry and hollow

  1. Fry the bread in clarified beef dripping or fine lard until light brown.

  2. Scoop out the inside crumb, being careful not to go too near the bottom.

Fill and serve

  1. Fill the bread with mince-meat, stewed oysters, or sausage meat.

  2. Place the tops on.

  3. Serve on a napkin.

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. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + oystertop 17% of all pairs
    Smell alikemoderate
    Cooked together536 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Bread
Forms the crisp shell that holds the filling once its crumb is scooped out.
Clarified beef dripping or fine lard
Frying fat that browns the bread and gives it a crisp, rich crust.
Mince-meat
Savory filling that supplies moisture and flavor inside the fried shell.

The step that matters

Scooping out the crumb. Leaving the base intact keeps the shell sealed and stops the filling from leaking out through a thin or torn bottom.

“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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