Skip to main content
Main

Victoria Fritters

Bread slices soaked in milk and eggs, fried until golden, served with sweet wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Victoria Fritters

Ingredients

Directions

Prepare the bread

  1. Slice the loaf of bread into 1-inch thick pieces and trim off the crust.

  2. Place the slices on a flat dish.

Soak

  1. In a bowl, combine the milk, salt, and beaten eggs, then stir well.

  2. Pour the mixture over the bread and let it soak for several hours before dinner.

Fry and serve

  1. In a skillet, heat butter and fry the soaked bread until golden brown.

  2. Serve with sweet 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 + 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Eggs
Bind the soaking custard and set the bread into a tender, sliceable interior when fried.
Milk
Soaks into the bread to moisten it and forms the custard that the eggs set.
Baker's bread
Provides the body of the fritter, absorbing the custard so it holds together when fried.
Butter
Fat for frying that carries heat to the bread and browns its surface.

The step that matters

Frying the soaked bread. Bread that is still very wet from soaking can steam rather than brown and may fall apart. Frying in hot butter sets and browns the outside, so the fritter holds its shape.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes