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Bread-crumb Griddles

A batter of stale bread crumbs, milk, eggs, flour, leavening, and butter baked into griddles.

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread-crumb Griddles

Ingredients

Directions

Make the batter

  1. Warm the milk and pour it over the bread crumbs.

  2. Let the mixture stand fifteen minutes.

  3. Beat the mixture thoroughly with the yolks of the eggs.

  4. Add the salt and creamed butter.

  5. Gradually add the flour, which has been mixed with soda and cream-tartar.

  6. If the batter is not quite stiff enough, cautiously add a little more flour.

  7. Add the whites of the eggs, beaten to a stiff froth.

Cook and serve

  1. Bake the cakes for a longer time than batter cakes, as they are tender and more easily broken.

  2. When served, spread them over the plate instead of piling them on top of each other.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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.

By Colbrath, M. Tarbox. 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.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Stale bread crumbs
Soak up the warm milk to form the body of the batter.
Eggs
Yolks enrich and bind the batter; whites beaten to a froth lighten it.
Flour
Provides structure that holds the cakes together as they cook.
Cream of tartar and soda
React together to produce gas that makes the cakes rise.
Creamed butter
Adds fat for tenderness and a richer flavour.

The step that matters

Folding in the beaten egg whites. Stiff whites hold the air that lightens the batter. Overmixing them after adding the flour knocks that air out, leaving dense, flat cakes.

“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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