Why it works: Bread and milk 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 ↓
Indian Egg Bread
Ingredients
Directions
Prepare
Soak bread crumbs in milk and eggs.
Add Indian meal, lard or butter, and salt.
Make the batter
Beat bread crumbs to a smooth batter; beat eggs lightly; melt shortening; stir all together hard.
Bake and serve
Bake in shallow tins quickly.
Eat hot.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 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.
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 + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
What each ingredient does
- Indian meal
- Forms the main body of the bread, giving it its structure and corn flavor.
- Eggs
- Bind the batter and add richness and structure as they set in the oven.
- Bread crumbs
- Absorb milk to add moisture and help create a smooth, tender batter.
- Milk
- Hydrates the meal and crumbs, adding moisture and softness to the crumb.
- Lard
- Adds fat, which tenderizes the bread and helps it brown slightly.
The step that matters
Bake in shallow tins quickly. Cornmeal batters set and dry out quickly once heated, so a hot oven and shallow tins help the bread bake through evenly while staying moist. Delay lets the batter lose moisture and become dense.
“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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