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Dessert

Cherries on Fried Bread

A dish of fried bread topped with a sweet cherry compote.

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

Fry the bread

  1. Fry the bread in butter until golden.

Cook the cherries

  1. In a saucepan, warm the cherries over moderate heat.

  2. Add the sugar and stir until dissolved.

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

Serve

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

  2. 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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + sugartop 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

Bread
Forms the base that soaks up the cherry syrup and gives a crisp, golden contrast.
Butter
Fat that browns the bread and adds rich flavour when frying.
Cherries
Provide the main fruit flavour and, as they cook, the juices that form the sauce.
Sugar
Sweetens the cherries and helps balance their tartness.

The step that matters

Gradually pour in the hot water. Adding water slowly and keeping the cherries at a gentle cook helps build a smooth, evenly thickened syrup rather than a watery or uneven sauce, and lets the fruit soften without breaking apart.

“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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