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Bread Griddle Cakes

A quick cake made from bread crumbs, milk, flour, eggs, and baking powder, baked slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bread Griddle Cakes

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Griddle Cakes

Ingredients

Directions

Soak the crumbs

  1. Soak one pint scalded milk, a small piece of butter, and one pint bread crumbs (not dried) overnight.

  2. Rub the mixture through a strainer.

Mix the batter

  1. Add two eggs, beaten separately.

  2. Add one cup flour, one-half spoon salt, and two spoonfuls of baking powder.

  3. Thin with cold milk if needed.

Bake

  1. Bake slowly.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
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 (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. See the original page.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2-nonenal (fatty, 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

Bread crumbs
Soaked in milk, they swell and add body and moisture to the batter.
Eggs
Bind the batter and set as they heat, giving the cakes structure.
Flour
Forms the starch and gluten network that gives the cakes their structure.
Baking powder
Releases gas as it heats, helping the cakes rise and become light.
Milk
Adds moisture and softness, and loosens the batter to the right consistency.

The step that matters

Bake slowly. Slow heat lets the batter set through to the centre before the outside browns too much. Baking too hot can leave the outside dry or over-coloured while the middle stays wet.

“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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