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Bread Griddle-cakes with Water

A batter of soaked stale bread, eggs, salt, and milk 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. In a bowl, combine the bread with 3 eggs, ¼ teaspoon coarse sea salt, and enough milk to create a thick batter.

  2. Bake the batter on a griddle until golden brown and serve 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
Provides the main body of the cakes, soaked soft and rubbed smooth to form the batter base.
Eggs
Bind the bread into a cohesive batter and help the cakes set as they cook.
Milk
Adds moisture so the mixture forms a thick, spreadable batter.

The step that matters

Draining the soaked bread. Excess water left in the bread dilutes the batter and can make the cakes soggy or slow to set. Draining well keeps the batter thick enough to hold its shape on the griddle.

“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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