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Bread Fried with Molasses

Bread slices fried in butter and coated with molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Fried with Molasses

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

  1. Melt enough butter to cover the bottom of a frying pan.

  2. Spread one side of each bread slice with molasses and place it in the pan, molasses side down.

  3. Fry for 2-3 minutes, then spread the other side with molasses.

  4. Turn the bread and fry for another 2-3 minutes.

  5. Keep warm until served.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + molassestop 30% of all pairs
    Smell alikelow
    Cooked together8,123 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + molassestop 31% of all pairs
    Smell alikelow
    Cooked together529 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Provides the soft interior and crisp-browned surface that the molasses caramelises against.
Molasses
Adds sweetness and deep flavour, and caramelises on the hot pan to brown the surface.
Butter
Conducts heat evenly across the pan and adds richness and golden browning to the bread.

The step that matters

Frying the molasses side. Molasses contains sugars that burn quickly over high heat, so the heat must stay moderate to caramelise the bread without blackening it before the centre warms.

“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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