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Victoria Fritters

A soaked bread loaf fried in butter, served with sweet wine sauce.

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 ↓

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. 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

Baker's bread
Forms the body of the fritter and soaks up the custard so it becomes tender inside.
Milk
Adds moisture and richness, softening the bread as it soaks.
Eggs
Bind the soaking mixture and set during frying to give a custard-like interior.
Butter
Fat for frying that promotes browning and adds a rich flavor to the crust.

The step that matters

Soak the bread fully before frying. Bread that is not evenly saturated with the milk and egg mixture stays dry in spots and can burn on the outside before the center cooks through. Even soaking gives a uniform interior.

“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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