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Bread Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 956 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Bread Fritters

Ingredients

Directions

  1. Cut thick slices of stale bread into rounds.

  2. Roll the bread rounds in Fritter Batter No. 1.

  3. Fry the bread in deep, hot cottolene until golden.

  4. Drain the fritters and serve with wine 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 + winetop 21% of all pairs
    Smell alikemoderate
    Cooked together956 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Wine + saucetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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