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Fried Sweet Breads

A dish of sweetbreads coated in egg and cracker crumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Sweet Breads

Ingredients

Directions

Prepare the sweetbreads

  1. Cook the sweetbreads.

  2. Remove the outer skin from the cooked sweetbreads.

  3. Slice the sweetbreads into pieces about the size of oysters.

Bread and fry

  1. Beat the egg in a bowl.

  2. Add hot water, salt, and pepper to the beaten egg.

  3. Dip the sweetbread pieces in the egg mixture.

  4. Coat the dipped pieces with cracker crumbs.

  5. Fry the coated sweetbreads in hot oil until golden brown.

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 + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Egg
Binds the cracker crumbs to the sweetbread pieces so the coating adheres during frying.
Cracker crumbs
Form a crisp, golden coating that browns when fried.
Sweetbreads
Tender main protein that is cooked, then sliced and fried.

The step that matters

Frying the coated sweetbreads. The oil must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before it crisps, and the coating may fall off.

“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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