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Bacon Fraze

A fried bacon patty coated in an egg, cream, and flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bacon Fraze

Ingredients

Directions

Prepare

  1. Beat the eggs into a batter with cream and flour.

  2. Fry the bacon slices until crispy.

  3. Dip the fried bacon in the batter.

Cook and serve

  1. Lay the bacon in a heated frying pan with Cottolene.

  2. Pour the batter over the bacon and cook until both sides are well browned.

  3. Serve hot on a heated dish.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Set when heated, giving the cakes their structure and holding them together.
Cream
Adds richness and moisture, keeping the batter tender as it cooks.
Flour
Thickens the batter and gives it body so it coats the bacon.
Bacon
Adds fat and savory flavor, and its fat helps the cakes brown.
Cottolene (or other cooking oil)
Conducts heat evenly to the pan and helps the cakes brown and release.

The step that matters

Cook until both sides are well browned. The batter must set fully before it is turned or served. Flipping too early can tear the cake, and too little heat leaves the center raw and pale.

“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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