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Cream Fritters

A fried batter of flour, milk, cream, eggs, nutmeg, and salt.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Fritters

Ingredients

Directions

Make the batter

  1. Combine one and a half pints flour, one pint milk, one pint cream, six well-beaten eggs, one-half nutmeg, and two teaspoons salt.

  2. Stir the whole mixture until the cream is incorporated.

Fry

  1. Fry spoonfuls of batter in small cakes.

Nutrition, whole recipe (rough)

745Calories
28 gProtein
21 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
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 Sterrett, Laura C. 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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Nutmeg + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together202 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Provides the starch and structure that hold the batter together while frying.
Eggs
Bind the batter and set during frying, giving the fritters structure and body.
Milk
Thins the batter and adds moisture so it can be spooned and fried.
Cream
Adds richness and fat, giving the fritters a tender texture and softer crumb.

Swap the nutmeg

How well each one fits the dish's main ingredients (flour, milk, cream, egg, tea):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Turmericfits less well
  4. Gingerfits less well

Fit is the average pairing score against flour, milk, cream, egg, tea. Candidates are from the same food group and used in at least 100 recipes.

“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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