Skip to main content

Sweetbreads, Fried

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Bread and peas work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓

Sweetbreads, Fried

Ingredients

Directions

  1. Soak sweetbreads in saltwater for 1 hour to remove blood.

  2. Parboil sweetbreads for 10 minutes, then drain and cool in cold water.

  3. Remove loose skin and gristle without breaking them.

  4. Dry sweetbreads, then coat in flour.

  5. Dip in beaten egg, then roll in bread crumbs or cracker dust.

  6. Fry in hot oil until golden brown.

  7. Serve around a mound of green peas with bechamel or tomato sauce.

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 + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

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

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + peastop 21% of all pairs
    Smell alikelow
    Cooked together2,837 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Swap the peas

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

  1. Chestnutfits better
  2. Almondfits better
  3. Lentilsfits better
  4. Peasthe original

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

You might also like

Brown BreadBrown Bread461 recipesGreen PeasGreen Peas229 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes