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Bacon FRoIsE

Bacon pieces coated in an egg, milk, flour batter and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Bacon FRoIsE

Ingredients

Directions

Prepare

  1. Cut the bacon into thin pieces about 1 inch long.

  2. In a bowl, beat the eggs well, then mix in the milk and flour until smooth.

  3. Heat lard or beef dripping in a pan until very hot.

Fry and serve

  1. Pour the batter into the hot fat, covering it with a dish.

  2. Occasionally spoon some hot fat over the top until the bottom is cooked.

  3. Carefully turn the mixture and cook until golden brown and ready to serve.

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 + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 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

Eggs
Bind the batter and help it set into a firm, sliceable mass when cooked.
All-purpose flour
Provides the starch and structure that thicken the batter and hold it together.
Milk
Adds moisture and liquid so the batter becomes smooth and pourable.
Bacon
Adds savory flavor and fat that gets into the batter as it cooks.

The step that matters

Spooning hot fat over the top. The top of the batter sets only slowly while the bottom cooks in hot fat. Spooning fat over it transfers heat to the surface so it cooks evenly before turning.

“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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