Skip to main content
Main

Bell Fritters

A fried batter made with flour, eggs, butter, and molasses, served with a ginger and cinnamon molasses sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Ginger and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Bell Fritters

Ingredients

Directions

Make the batter

  1. Bring 1 pint of water to a boil in a preserving kettle.

  2. Add 1 tablespoon of butter to the boiling water.

  3. In a bowl, mix 1 pint of sifted flour with cold water until smooth.

  4. Pour some boiling water into the flour mixture.

  5. Stir rapidly to prevent lumps.

  6. Return the mixture to the kettle.

  7. Stir until smooth.

  8. While hot, gradually beat in the 6 beaten eggs, one spoonful at a time, until very light.

Fry and serve

  1. Heat 1 pint of lard in a pan until hot.

  2. Shape the batter into egg shapes.

  3. Drop the shaped batter into the hot lard.

  4. Fry until golden brown.

  5. Boil 1 pint of molasses with 1 heaping tablespoon of butter, ginger, and cinnamon until thick.

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. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Molasses + cinnamontop 11% of all pairs
    Smell alikelow
    Cooked together4,928 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Molasses + gingertop 14% of all pairs
    Smell alikelow
    Cooked together4,116 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Beaten in while the batter is hot, they add structure and lightness as they set.
All-purpose flour
Forms the starch and gluten network that gives the batter its body and holds its shape.
Lard
Hot frying fat that browns the outside of the fritters and gives them a crisp crust.
Molasses
Boiled until thick to make a sweet, dark sauce with rich flavor.

The step that matters

Beating in the eggs while the batter is hot. Eggs added to hot batter one spoonful at a time let them emulsify and blend smoothly; adding them all at once or to cool batter can cause lumps or a dense texture.

Swap the ginger

How well each one fits the dish's main ingredients (butter, flour, egg, molasses, cinnamon):

  1. Nutmegfits better
  2. Allspicefits better
  3. Clovefits better
  4. Gingerthe original

Fit is the average pairing score against butter, flour, egg, molasses, cinnamon. 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.

You might also like

Molasses SauceMolasses Sauce32 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes