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Fried Bread

Fried bread is bread slices dipped in milk and eggs, then fried in butter and served with syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Bread

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 ↓

Fried Bread

Oven, in the book's wordsA medium oven

Ingredients

Directions

Prepare

  1. Dip the bread slices into the fresh milk.

  2. Then dip them into the well beaten eggs.

Cook and serve

  1. Fry in a buttered pan until light brown.

  2. Serve with syrup while hot.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread
Forms the base, soaking up the milk and egg to become tender inside and crisp outside.
Fresh milk
Moistens the bread and loosens the coating so the egg mixture adheres evenly.
Eggs
Bind the coating to the bread and set on frying, creating a golden, sturdy crust.
Butter
Conducts heat for even frying and adds richness and browning to the surface.

The step that matters

Fry in a buttered pan until light brown. Medium heat lets the egg coating set and the surface brown before the inside dries out. Too high a heat scorches the outside while the egg underneath stays raw.

“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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