Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Feied Ckeam
Ingredients
Directions
Make the batter
Mix one-half pound flour and six eggs well together.
Dilute the mixture in one quart of milk, add salt, and flavor with lemon or vanilla.
Put the batter on fire and stir for fifteen minutes.
Add four ounces of sugar and the yolks of four eggs.
Cool and fry
Spread the mixture on a platter to cool.
Cut the cooled batter into squares.
Roll the squares in egg and bread crumbs.
Fry the squares in hot lard.
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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, 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
- Forms the base structure of the batter so it sets firm when cooled.
- Eggs
- Bind the batter and help it set, giving the cooled squares structure for frying.
- Milk
- Thins the flour and eggs into a batter and adds moisture to the set custard.
- Sugar
- Adds sweetness and contributes to browning during frying.
The step that matters
Stirring the batter on the fire. The batter must be stirred continuously while it thickens so it does not scorch or form lumps. Cooking the starch and egg fully is what allows the mixture to set firm enough to cut into squares.
“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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