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Dessert

Ourd Puffs

Ourd Puffs are fried curd pastries served with a sweet butter, sugar, and white wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Ourd Puffs

Ingredients

Directions

Prepare the puffs

  1. Drain the curd from the new milk.

  2. Mix the curd with egg yolks, egg whites, sugar, rosewater, nutmeg, and bread crumbs to form a paste.

  3. Cut the paste into desired shapes.

Fry and serve

  1. Heat lard in a pan until boiling.

  2. Fry the shaped puffs in the boiling lard until golden brown.

  3. Melt butter in a saucepan.

  4. Add sugar and white wine to the melted butter to make the sauce.

  5. Serve the puffs with the 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Curd (from new milk)
Forms the base of the paste, giving the puffs their body and moisture.
Egg yolks
Add richness and help bind the paste together.
Egg whites
Add lightness and help the puffs hold their shape when fried.
Bread crumbs
Absorb moisture and give the paste enough firmness to cut and fry.
Butter
Adds richness and a smooth, buttery base for the sauce.
Sugar
Adds sweetness to both the puffs and the sauce.

The step that matters

Frying the shaped puffs in boiling lard. The lard must be hot enough to set the outside quickly. If it is too cool, the puffs absorb fat and turn greasy and heavy instead of crisp and golden brown.

Swap the nutmeg

How well each one fits the dish's main ingredients (milk, egg, sugar, bread, butter, white wine):

  1. Cinnamonfits about as well
  2. Nutmegthe original
  3. Parsleyfits less well
  4. Tarragonfits less well

Fit is the average pairing score against milk, egg, sugar, bread, butter, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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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