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Rye Franklins

A rye flour batter fried in boiling lard, served with powdered sugar and port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rye Franklins

Ingredients

Directions

Make the batter

  1. In a bowl, mix the rye flour and syrup together.

  2. Add the eggs and milk, then stir in the baking soda until well combined.

  3. The mixture should be as stiff as pound cake batter.

Fry and serve

  1. Drop spoonfuls of the batter into boiling lard and fry until golden brown.

  2. Serve dusted with powdered sugar and a side of port wine.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and milk 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

Rye flour
Provides the bulk and the distinctive earthy flavor of the batter.
Eggs
Add structure and richness, helping the batter hold its shape when fried.
Baking soda
Reacts to lighten the batter and encourage rising and browning as it fries.
Milk
Adds moisture and softens the stiff flour mixture into a workable batter.
Syrup
Adds sweetness and moisture, and helps the crust brown during frying.

The step that matters

Batter stiffness. The batter should be as stiff as pound cake batter. If it is too thin, the spoonfuls will spread and absorb excess lard, and if too stiff they may not cook through evenly in the hot fat.

“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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