Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Cream Fritters
Ingredients
Directions
Make the batter
Beat three eggs to a froth.
Add half a pint of cream and half a pint of milk.
Add a teaspoonful of salt, one pint flour, and two teaspoons baking powder.
Stir to a smooth batter.
Fry and serve
Fry in hot lard as with doughnuts.
Serve hot or cold with sweetened cream or maple molasses.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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.
-
Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Provides the structure that holds the batter together while it fries.
- Eggs (in the method)
- Bind the batter and add structure and richness as they set in the hot fat.
- Baking powder
- Releases gas that lifts the batter so the fritters puff and stay light.
- Cream
- Adds fat and moisture, giving the fritters a tender, rich crumb.
The step that matters
Fry in hot lard. The lard must be hot before the batter goes in. Hot fat sets the outside quickly, so the fritters brown and absorb less grease. Cool fat soaks in and makes them heavy and greasy.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.