Skip to main content

Mushroom Fritéers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Mushroom and sugar are a kitchen classic. They rank in the top 36% of all ingredient pairs, and cooks put them together in 1,482 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushroom Fritéers

Ingredients

Directions

  1. Prepare a thick batter as for pancakes.

  2. Heat lard in a stewpan.

  3. Dip a mould in sweet oil, then in the batter.

  4. Immediately place the batter-coated mould in the hot lard.

  5. Remove the fritter when it turns brown and drain on white kitchen paper.

  6. Fill the hollow part with custard.

  7. Sift fine sugar over the fritters and glaze with a salamander.

  8. Serve on a napkin.

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. Mushroom + sugartop 36% of all pairs
    Smell alikelow
    Cooked together1,482 recipes

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

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

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes