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Creole

Fried Corn Cakes

From an old cookbook · modernised transcription
From a historical cookbook · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Corn Cakes

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Nutrition, whole recipe (rough)

342Calories
14 gProtein
26 gFat
13 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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