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Dessert

Saute of Cereal

A fried snack made from leftover cereal, bread crumbs, and fat, served with syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and syrup work together. They rank in the top 34% of all ingredient pairs, and cooks put them together in 178 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Saute of Cereal

Ingredients

Directions

Prepare

  1. Steam the left-over cereal until soft.

  2. Transfer the cereal to a dish to mold and let it cool.

  3. Once cold, turn out the molded cereal and cut it into slices ½ inch thick.

  4. Roll the slices in sifted bread or cracker crumbs.

Cook and serve

  1. Brown the slices in a little hot fat in a griddle or skillet.

  2. Serve hot with fruit syrup or brown sugar syrup.

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 + syruptop 34% of all pairs
    Smell alikelow
    Cooked together178 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Left-over cereal
Forms the body of the fritter, setting firm once cooled and molded.
Sifted bread or cracker crumbs
Forms a crisp outer coating that browns during frying.
Hot fat for frying
Conducts heat to brown the crumb coating and crisp the outside.

The step that matters

Let the cereal cool fully before slicing. Cooked cereal must be cold and firm to hold its shape. Slicing it warm makes it soft and fragile, so the slices may break apart in the hot fat.

“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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