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Schmeltz Noodles

A noodle dish made from egg, milk, flour, and bread crumbs, boiled then fried with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Schmeltz Noodles

Ingredients

Directions

Prepare the noodles

  1. In a bowl, combine the egg, milk, and enough flour to form a dough.

  2. Roll out the dough and cut it into noodles.

  3. Boil the noodles in salted water until they float to the top.

  4. Remove the noodles and place them on a platter.

Finish and serve

  1. Fry the bread crumbs in butter until browned.

  2. Layer the noodles and bread crumbs on the platter, alternating between them.

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Egg
Binds the flour and milk into a cohesive dough that holds its shape when cut.
Flour
Provides the starch and gluten structure that gives the noodles their body.
Bread crumbs
Fried in butter until browned, they add crisp texture and toasted flavor.
Butter
Fat for frying the bread crumbs, adding richness and helping them brown.

The step that matters

Boil the noodles until they float. Floating signals that the noodles are cooked through; removing them too early leaves raw starch in the center, while overcooking makes them soft and fragile.

“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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