Skip to main content
Main

Sweet-bread Fritte

A fried dish of sweetbreads coated in batter, seasoned with salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Sweet-bread Fritte

Ingredients

Directions

Prepare

  1. Parboil the sweetbreads until tender.

  2. Cut the sweetbreads into small pieces.

  3. Season with coarse sea salt, black pepper, and chopped fresh parsley.

Fry

  1. Dip the seasoned pieces into batter.

  2. Fry in hot lard until golden brown.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Sweetbreads
Provide the tender, mild meat that forms the body of each fritter.
Batter
Forms a crisp golden coating that seals in moisture during frying.
Lard
Conducts heat for frying and encourages browning of the batter coating.

The step that matters

Fry in hot lard until golden brown. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisp. Frying at a steady high heat sets the coating quickly, keeps the inside moist, and gives the golden colour.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes