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Sweetbread Entree

A dish of boiled sweetbreads coated in egg and breadcrumbs, fried until golden, served on toast with lemon wheels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Sweetbread Entree

Ingredients

Directions

Prepare

  1. Soak sweetbreads in cold water and remove membranes.

  2. Place sweetbreads in boiling water with salt and lemon juice.

  3. Cook for 20 minutes or until tender.

  4. Drain the sweetbreads.

  5. Soak the sweetbreads in cold water with lemon juice again.

Coat and fry

  1. Roll the sweetbreads in egg and bread crumbs.

  2. Fry the sweetbreads in deep fat until golden.

Serve

  1. Serve the sweetbreads on toast garnished with lemon wheels.

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.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Lemon + breadtop 20% of all pairs
    Smell alikemoderate
    Cooked together8,445 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Sweetbreads
Main protein; cooking firms and sets its delicate texture, and frying gives a crisp exterior.
Egg
Binds the bread crumbs to the sweetbreads so the coating holds during frying.
Bread crumbs
Forms a crisp, golden coating that browns in the hot fat.
Lemon juice
Adds acidity that brightens the flavor and helps keep the sweetbreads pale.

The step that matters

Frying until golden. Deep frying at the right heat browns the breadcrumb coating quickly, so the sweetbreads heat through without greasy absorption or a pale, soggy crust. Too cool a fat lets oil soak in, and too hot a fat burns the outside before the inside is warm.

Swap the lemon

How well each one fits the dish's main ingredients (egg, bread):

  1. Datesfits better
  2. Pumpkinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, bread. 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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