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Bread Griddle-cakes with Water

Stale bread, eggs, milk, and salt are mixed into a batter and baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Griddle-cakes with Water

Ingredients

Directions

Prepare the bread

  1. Soak pieces of stale bread in cold water until soft.

  2. Drain the bread in a sieve to remove excess water.

  3. Rub the bread through a colander.

Make and cook the batter

  1. Mix the bread with 3 eggs, ¼ teaspoon salt, and enough milk to make a thick batter.

  2. Bake the batter on a griddle and serve very hot.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Stale bread
Forms the body of the batter, soaking up water so the cakes hold together.
Eggs
Bind the bread into a cohesive batter and set as the cakes cook.
Milk
Loosens the bread into a thick batter and adds moisture to the cakes.

The step that matters

Draining the soaked bread. Excess water left in the bread dilutes the batter and makes it too loose to hold its shape on the griddle. Draining well keeps the batter thick enough to form cakes.

“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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