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Fried Samp

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Samp

Ingredients

Directions

  1. Plain boil the samp until done.

  2. Stir in 1/5 cup of wheat flour and cook for a few more minutes.

  3. Remove from heat and pour into square cake tins to cool.

  4. Once cooled, cut into slices half an inch thick.

  5. Roll the slices in flour and fry in shallow grease until very brown.

  6. Serve on a folded napkin with maple syrup on the side.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Wheat + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + maple syruptop 24% of all pairs
    Smell alikelow
    Cooked together1,034 recipes

    Shared aroma: eugenol (clove, spicy).

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

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