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Towder 0’ Nuts

A nut-based patty made by forming a stiff paste of nuts and liquid, then baking or frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Nuts and milk work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 982 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Towder 0’ Nuts

Ingredients

Directions

  1. Mix Towder O’ Nuts with enough water or milk to form a stiff paste.

  2. Let the mixture stand for ten minutes.

  3. Shape into rissoles or cutlets.

  4. Bake or fry until cooked through.

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. Nuts + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together982 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Towder o’ nuts
Forms the body of the patties, and once moistened it binds into a paste that holds its shape.
Water or milk
Moistens the nut meal so it forms a pliable paste rather than a crumbly mix.

The step that matters

Mixing to a stiff paste. The dry nut meal must absorb just enough liquid to bind. Too little liquid leaves the patties crumbly and likely to break apart when shaped or cooked. Too much makes them soft and slack, so they lose their shape in the pan or oven.

“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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