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Dessert

Cherries on Fried Bread

A dessert of cherries simmered with sugar and water served over butter‑fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cherries on Fried Bread

Ingredients

Directions

Make the cherries

  1. Remove the stalks from the cherries and warm them in a pan.

  2. Add the sugar and stir over moderate heat.

  3. Gradually pour in the hot water and cook for 15 minutes until the cherries are tender.

Fry and serve

  1. Fry the bread in butter until golden.

  2. Place the fried bread on a hot dish and pour the cherries over it.

  3. Serve immediately.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Kentish cherries
Provide the main fruit flavour and soft, juicy texture once cooked.
Sugar
Sweetens the cherries and helps form a syrup as they cook.
Bread
Forms the crisp, golden base that holds the cherries.
Butter
Browns the bread and adds richness to the fried base.

The step that matters

Frying the bread in butter until golden. Butter browns quickly and can burn before the bread is evenly golden, so heat should be moderate and the bread watched closely. Good browning gives the base flavour and a crisp surface that holds up under the warm cherries.

“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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