Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fried Chicken
Ingredients
Directions
Cut the chicken into ten pieces ; season with pepper and salt ; roll in fine bread crumbs ; dip in beaten egg ; roll in crumbs, and fry in fat hot enough to brown a piece of bread in one minute. A young chicken will cook in ten minutes. Serve with sauce tartare or cream sauce ; garnish the dish with sprigs of parsley.
Note. — For fried fish, see article on Fish.
CROQUETTES.
In making croquettes the material must be chopped fine, well mixed, and seasoned delicately. The shaping of croquettes can readily be acquired by a little practice and care. They are formed into cone, ball and cylindrical shapes.
28 PRACTICAL COOK BOOK
To Shape. — Take a tablespoonful of the mixture, roll gently be- tween the hands into a ball; have a board well sprinkled with fine dry bread crumbs and roll the croquette \erv gently on this into shape; dip into beaten egg, to which one tablespoonful of water has been added; water added to the1 egg makes a more elastic coating than e^'u' alone; after dipping the croquette into the egg roll it again in the bread crumbs mid then fry in fat hot enough to brown a piece of bread in forty seconds; cook until nicely browned — it will re- quire about two minutes; shake free from fat and lay on cheese cloth or soft brown paper.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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.
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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