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Kornlet Oysters

A quick fried oyster patty made with canned Kornlet oysters, eggs, baking soda, salt, pepper, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Kornlet Oysters

Ingredients

Directions

  1. Combine the cornlet, baking soda, beaten eggs, salt, and pepper in a bowl.

  2. Add enough cracker crumbs to bind the mixture.

  3. Drop spoonfuls of the mixture into a hot pan and cook until golden brown.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Cornlet
Provides the main body and bulk of the patties.
Eggs
Bind the mixture and set when cooked, holding the patties together.
Baking soda
Reacts to lighten the texture and encourage browning in the pan.
Fine cracker crumbs
Absorb moisture and help the mixture hold its shape while cooking.

The step that matters

Drop spoonfuls into a hot pan. A hot pan sets the outside of each patty quickly so it holds its shape and browns rather than spreading and steaming. A loose mixture added to a cool pan tends to fall apart and cook unevenly.

“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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