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Dessert

Cherries on Fried Bread

A dish of fried bread topped with sweet cherries simmered in butter and sugar.

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

Prepare the cherries

  1. Remove the stalks from the cherries.

  2. In a pan, warm the cherries over moderate heat.

  3. Add the sugar and stir well.

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

Fry the bread and serve

  1. Fry the bread in butter until golden.

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

  3. 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 juices and fried butter.
Butter
Frying in it browns the bread and adds rich flavour.
Cherries
Provide the main fruit flavour and soften into a tender, juicy topping.
Sugar
Sweetens the cherries and helps form a syrupy sauce.

The step that matters

Cooking the cherries until tender. Cooking for the full 15 minutes softens the fruit and lets its juices thicken with the sugar into a syrup. Stopping early leaves firm cherries and a thin, watery sauce.

“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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