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Dread Fritters

Bread slices with jam are dipped in batter and fried, then sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Dread Fritters

Ingredients

Directions

Make the batter

  1. Mix milk, egg, and flour to make a batter.

Assemble the sandwiches

  1. Cut bread into thin squares or triangles.

  2. Spread jam on half of the bread slices and cover with the remaining slices.

  3. Dip the sandwiches into the batter.

Fry and serve

  1. Fry the sandwiches in boiling lard until golden brown.

  2. Serve hot, piled on a dish, and sprinkle with white sugar.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the batter so it coats the bread and holds together while frying.
Flour
Forms the body of the batter, giving it structure once it sets in hot fat.
Milk
Thins the flour and egg into a batter and adds moisture to the coating.
Bread
Forms the soft interior of the fritter, enclosing the jam.
Jam
Adds sweetness and fruity flavour inside the sandwich.

The step that matters

Frying the sandwiches in boiling lard until golden brown. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisping. Hot fat sets the coating quickly and browns it through the Maillard reaction, while the bread inside warms and the jam softens.

“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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