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Dessert

Strawberries Scalloped

A baked dessert of layered strawberries, sugar, stale bread crumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Strawberries Scalloped

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Assemble

  1. Layer fresh strawberries in a baking dish.

  2. Sprinkle with sugar.

  3. Add a layer of grated stale bread.

  4. Dot with bits of butter.

  5. Repeat layers of strawberries and sugar, then bread crumbs and butter.

  6. Sprinkle a little sugar on top.

Bake and serve

  1. Bake at 400°F (200°C) for 30 minutes.

  2. Serve hot with cream.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fresh strawberries
Provide the fruit base, releasing juice as they bake that moistens the bread layers.
Stale bread
Absorbs the strawberry juice and butter, giving the dish a soft, pudding-like structure.
Sugar
Sweetens the fruit and helps draw out juice during baking.
Butter
Adds richness and fat that helps the bread crumbs brown on top.

“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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