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Dessert

Cream Fritters

A fried batter made from milk, cornflour, sugar, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Fritters

Ingredients

Directions

Make the pudding

  1. Combine milk, cornflour, and sugar in a saucepan to make a thick pudding.

  2. Beat two eggs and stir them into the pudding for two minutes, without boiling.

  3. Pour the mixture onto a wet plate and let it cool for two hours.

Shape and fry

  1. Cut the cooled mixture into shapes, dip in egg wash, coat with crumbs, and fry until golden.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base that thickens into a soft, set pudding.
Cornflour
Thickens the milk so the pudding firms enough to cut into shapes.
Eggs
Enrich the pudding and give the egg wash that helps crumbs stick.
Sugar
Adds sweetness to the pudding.

The step that matters

Stirring in the eggs without boiling. Eggs scramble and curdle when overheated, so the pudding must stay below boiling after they go in. Gentle heat lets the eggs thicken it smoothly and keeps it silky rather than grainy.

“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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