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Dessert

Cream Fritters

A batter of sweet milk, cream, eggs, flour, and spices fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Fritters

Ingredients

Directions

Make the batter

  1. Combine sweet milk, cream, and eggs in a bowl.

  2. Beat the mixture until frothy.

  3. Add nutmeg or lemon peel and salt. Mix well.

  4. Gradually stir in flour until a thick batter forms.

  5. Dissolve baking soda in a small amount of water, then stir it into the batter.

Fry

  1. Heat lard in a frying pan over medium heat.

  2. Drop spoonfuls of batter into the hot lard.

  3. Fry until golden brown on both sides.

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. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: isobutyraldehyde (malty, 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 structure and richness as they set in the hot lard.
Flour
Forms the thick batter body that holds each fritter together while frying.
Baking soda
Reacts with the batter to lighten it and help the fritters rise.
Cream
Adds fat and richness, giving the fritters a tender texture and softer crumb.
Sweet milk
Provides the liquid that hydrates the flour and forms the batter.

The step that matters

Fry until golden brown on both sides. The lard must be hot enough before the batter goes in. Too cool and the fritters absorb grease and turn heavy; too hot and the outside browns before the centre cooks through.

“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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