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Dessert

Cream Fritters

A fried batter made from sweet milk, cream, eggs, flour, and spices, served golden brown.

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. In a bowl, combine sweet milk, cream, and eggs. Beat until frothy.

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

  3. Stir in enough flour to create a thick batter.

  4. Dissolve baking soda in a small amount of water and stir into the batter.

Fry and serve

  1. Heat lard in a frying pan and drop spoonfuls of batter into the hot lard.

  2. 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 fat.
Flour
Forms the thick batter body that holds its shape while frying.
Baking soda
Reacts with the batter to produce gas, helping the fritters rise and lighten.
Cream
Adds fat and richness, giving a tender texture and softer crumb.
Sweet milk
Provides the liquid that hydrates the flour and forms the batter base.

The step that matters

Drop batter into hot lard. Fat must be hot enough so the batter sets and browns quickly on the outside. If the lard is too cool, the fritters absorb excess fat, turn greasy, and stay heavy inside.

“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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