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Fried Bread-Dice for Soups

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bread and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,091 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Bread-Dice for Soups

Ingredients

Directions

  1. Cut the stale bread into dice and let them dry slightly in front of the fire, turning occasionally.

  2. Fill a deep frying pan halfway with olive oil, fresh butter, or sweet pork lard and heat until hot.

  3. Test the oil with a strip of bread; when ready, plunge the bread dice into the hot oil.

  4. Fry until golden brown, then remove with a slotted spoon and drain on a towel.

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. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

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

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