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Fried Toast

Fried toast made by soaking bread in cream, sugar, and nutmeg, then frying in butter and served with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fried Toast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Soak the slice of bread in rich cream, adding sugar and nutmeg to taste until soft.

Fry and serve

  1. In a frying pan, melt a good amount of butter and fry the soaked bread until golden brown.

  2. Place the fried toast on a dish and pour wine-sauce over it 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Bread
Forms the base that soaks up the cream and fries to a crisp golden exterior.
Rich cream
Soaks into the bread, adding moisture and richness so the inside stays soft.
Butter
Fat for frying that browns the surface and adds rich flavour.
Sugar
Sweetens the soaking cream and helps the surface brown when fried.

The step that matters

Frying the soaked bread. Bread soaked in cream is wet and can scorch on the outside before the centre is set if the pan is too hot. Medium heat in enough butter gives even golden browning.

Swap the nutmeg

How well each one fits the dish's main ingredients (bread, cream, sugar, butter, wine, sauce):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Tarragonfits less well

Fit is the average pairing score against bread, cream, sugar, butter, wine, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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