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 ↓
Fontage Cups
Ingredients
Directions
Make the batter
Make a batter of one half cupful of flour, yolk of one egg, one quarter teaspoonful of salt, one tablespoonful of salad oil, and enough milk or water to make the batter thin.
Let it stand for an hour or two.
Beat it well together, and have the batter very smooth; strain it if there are any lumps.
Fry the cups
Have a pot of hot fat; place the fontage iron in the fat until it is thoroughly hot, then dip it in the batter, and hold it there a moment until a coating of batter has adhered.
Place it again in the hot fat until the cup is cooked a delicate color, and can be detached from the iron.
Repeat the operation until all are made, and keep them in a warm dry place until used.
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.
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Flour + eggtop 15% of all pairsAroma overlaplowMentioned 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 becomes the crisp cup.
- Egg yolk
- Adds richness and helps bind the batter so it coats the iron.
- Salad oil
- Adds fat to the batter, tenderizing the fried cup.
The step that matters
Heating the iron before dipping. The iron must be thoroughly hot so the batter sets on contact and adheres as a coating; a cool iron lets the batter slide off or 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.
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