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Cream Fritters

A fried batter of flour, eggs, and butter served with molasses sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Fritters

Ingredients

Directions

Make the batter

  1. Melt the butter in boiling water.

  2. Mix the sifted flour with cold water to form a smooth paste.

  3. Stir the flour mixture into the hot water, beating well until very smooth.

  4. Remove from heat and gradually stir in the beaten eggs, beating until light and smooth.

Fry and serve

  1. Heat lard in a kettle or deep skillet until smoking hot.

  2. Drop spoonfuls of the mixture into the hot lard and fry until light brown.

  3. Serve with molasses 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Molasses + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together280 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Add structure and lightness to the batter as they set during frying.
Flour
Forms the paste that gives the fritters their body and structure.
Butter
Adds richness and fat that contributes to a tender texture.

The step that matters

Heat the lard until smoking hot before frying. Hot fat sears the outside of each spoonful quickly, so the fritters brown and crisp instead of soaking up grease. Lard that is not hot enough produces greasy, pale fritters.

“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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