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Fbittbb Battbb

A batter of flour, milk, eggs, salt and salad oil, fried in boiling fat.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 106,462 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fbittbb Battbb

Ingredients

Directions

Make the batter

  1. Beat the eggs light.

  2. Add the milk and salt to them.

  3. Pour half of this mixture on the flour.

  4. When beaten light and smooth, add the remainder and the oil.

Fry

  1. Fry in boiling fat.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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 aroma chemistry they share, and how many recipes mention both.

  1. Flour + eggtop 15% of all pairs
    Aroma overlaplow
    Mentioned together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg share little aroma chemistry, yet 106,462 recipes mention both: they likely 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

Flour
Forms the structure of the batter that holds the fritter together when fried.
Eggs
Bind the batter and add structure and richness as they set in the hot fat.
Salad oil
Adds fat to the batter, tenderising the texture of the cooked fritter.

The step that matters

Fry in boiling fat. The fat must be hot enough to cook the batter quickly on contact. If it is too cool, the fritters absorb oil, turn greasy and cook unevenly.

“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.