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Rosette Wafers

A light batter is fried in a rosette iron to make crisp wafers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rosette Wafers

Ingredients

Directions

Make the batter

  1. Beat the eggs slightly with sugar and salt.

  2. Add milk and flour, and beat until smooth.

Fry the wafers

  1. Heat the rosette iron in hot lard.

  2. Dip the iron into the batter, ensuring it doesn't overflow.

  3. Return the iron to the hot lard, covering it thoroughly for 20 to 35 seconds.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Bind the batter and add richness and structure to the wafers.
Flour
Provides the structure that holds the thin batter together as it fries.
Milk
Thins the batter to a pourable consistency and adds moisture.

The step that matters

Dip the iron into the batter, ensuring it doesn't overflow. The iron must be hot and the batter thin enough to coat it without flooding the top. Overflowing batter fries into a thick, uneven wafer that may not release cleanly from the iron.

“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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