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Victoria Fritters

A fried bread dish soaked in milk and eggs, 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

  1. Slice the bread into 1‑inch thick pieces and cut each slice in the center, trimming off the crust.

  2. Place the bread on a flat dish.

  3. In a bowl, combine the milk, salt, and beaten eggs, then stir well and strain the mixture.

Soak and fry

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

  2. In a frying pan, heat butter over medium heat and fry the soaked bread until golden brown.

Serve

  1. Serve the fritters 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 milk custard and help set the soaked bread so it holds together when fried.
Milk
Soaks into the bread to keep the centre moist and tender while the outside fries.
Baker's bread
Absorbs the custard and forms the body of the fritters once fried.
Butter
Fries the soaked bread and browns its surface for flavour and colour.

The step that matters

Frying the soaked bread. Soaked bread is fragile and wet, so the pan must be hot enough to brown the outside quickly. Too low a heat lets the custard leak out and the fritters turn greasy and soggy instead of golden.

“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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