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Dessert

Tine Strawberry Fritters

A batter of flour, wine, brandy, lemon peel, eggs, and lard‑fried strawberries dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: White wine and brandy work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 620 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Tine Strawberry Fritters

Ingredients

Directions

Make the batter

  1. Make a batter with flour, white wine, brandy, grated lemon peel, beaten egg whites, and egg yolks.

  2. Dip the strawberries into the batter individually.

Fry and finish

  1. Fry the dipped strawberries in boiling lard until light in color.

  2. Drain the fritters on a sieve.

  3. Place the fritters on a dish.

  4. Sift sugar over them.

  5. Glaze with a salamander.

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. White wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together620 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Flour
Forms the batter that coats the strawberries and sets as it fries.
Egg whites
Beaten to foam, they lighten the batter and help it puff and crisp.
Egg yolks
Add richness and help the batter brown and hold together.
Brandy
Adds aroma and flavor to the batter.
White wine
Adds acidity and flavor to the batter.

The step that matters

Frying the dipped strawberries. The lard must be boiling hot so the batter sets and crisps quickly; if it is too cool, the batter absorbs fat and turns greasy while the fruit overcooks.

Swap the lemon

How well each one fits the dish's main ingredients (flour, white wine, brandy, egg, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against flour, white wine, brandy, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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