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Fried Breakfast Food

Fried slices of mush made from California Breakfast Food, coated in flour and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Fried Breakfast Food

Ingredients

Directions

Prepare

  1. Prepare mush from California Breakfast Food.

  2. Let the mush cool, then slice it.

Fry and serve

  1. Roll the slices in flour.

  2. Fry the slices in hot oil until golden brown.

  3. Serve hot.

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).

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

California breakfast food mush
Forms the base of the dish; once cooled and set, it can be sliced and holds its shape.
Egg
Listed in the ingredients but not used in any step, so its role is not stated.
Flour
Coats the slices so they brown and crisp when fried.

The step that matters

Let the mush cool before slicing. Mush must cool and firm up before it is sliced; cutting it while hot or soft can make the slices break or tear.

“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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