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Dessert

Cream Fritters

A batter of sweet milk, cream, eggs, nutmeg, and flour fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Fritters

Ingredients

Directions

Prepare the batter

  1. Combine sweet milk, cream, beaten eggs, grated nutmeg, and salt in a bowl.

  2. Sift baking soda into flour and mix to form a batter.

  3. Add more flour if the batter is too thin.

Fry and serve

  1. Heat lard and butter in a pan.

  2. Drop spoonfuls of batter into the hot fat and fry until golden brown.

  3. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and butter 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

Eggs
Bind the batter and add structure and richness as they set in the hot fat.
Flour
Forms the batter's main structure once mixed with liquid and sets during frying.
Baking soda
Reacts to lift the batter, helping the fritters puff and stay light.
Cream
Adds fat and richness, giving the fritters a tender, moist crumb.
Sweet milk
Provides the liquid that hydrates the flour and forms the batter.

The step that matters

Drop spoonfuls of batter into the hot fat and fry until golden brown. The fat must be hot enough to set the outside quickly, so the fritters brown rather than absorb grease and turn heavy. Fry until golden brown so the centre cooks through.

“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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