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Vitos Breakfast Food

A breakfast dish of boiled Pillsbury Vitos noodles served with rich cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Vitos Breakfast Food

Ingredients

Directions

Prepare

  1. In a large pot, bring 4½ cups of water to a boil.

  2. Stir in 1 teaspoon of salt.

  3. Gradually add 1 cup of Pillsbury's Vitos while stirring.

Cook

  1. Boil for 2 minutes, then transfer to a double boiler.

  2. Cook in the double boiler for 30 minutes, stirring occasionally.

  3. If using a single boiler, cook for 15 minutes while watching closely to prevent scorching.

Serve

  1. Serve with rich cream and sugar.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Pillsbury's vitos
Forms the main body of the noodles as its starch thickens and sets while cooking.
Rich cream
Adds richness and a smooth, creamy texture to the finished dish.

The step that matters

Cooking in the double boiler or watching a single boiler. Starchy mixtures can scorch on direct heat and stick to the pot. Gentle indirect heat from a double boiler, or close watching on a single boiler, helps prevent burning while the starch cooks through.

“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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