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Oyster-plant Croquettes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster-plant Croquettes

Ingredients

Directions

  1. Scrape the oyster-plant and drop it in cold water.

  2. Cut the oyster-plant into slices and cook in boiling salted water until tender.

  3. Mash the cooked oyster-plant and let it cool.

  4. Shape the cooled mash into round, flat cakes.

  5. Roll the cakes in cracker crumbs.

  6. Dip the cakes in the beaten egg.

  7. Roll the cakes again in cracker crumbs.

  8. Fry the cakes in hot lard until well browned.

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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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