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Dessert

Cream Fritters

A batter of flour, eggs, and butter fried in lard, served with molasses sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Fritters

Ingredients

Directions

Make the batter

  1. Melt the butter in boiling water.

  2. Mix the flour with cold water until smooth, then stir into the hot water.

  3. Remove from heat and gradually stir in the beaten eggs until light and smooth.

Fry and serve

  1. Heat lard in a kettle or deep skillet until smoking hot.

  2. Drop spoonfuls of the mixture into the hot lard and fry until light brown.

  3. Serve with molasses 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Molasses + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together280 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Flour
Forms the starchy body of the batter that holds its shape while frying.
Eggs
Add structure and lightness when beaten into the batter, helping the fritters puff and set.
Butter
Adds richness and a tender texture to the batter.

The step that matters

Stirring in the eggs off the heat. Adding beaten eggs to a very hot batter can scramble them, leaving lumps instead of a smooth, light batter. Removing the pan from heat and stirring gradually keeps the eggs evenly blended and the batter smooth.

“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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