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Cerealine Croquettes

Cerealine croquettes are fried balls made from milk, cereal, sugar, eggs, vanilla, and baking powder, rolled in cereal and served with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cerealine Croquettes

Oven, in the book's wordsA rather quick oven

Ingredients

Directions

Prepare

  1. In a bowl, combine milk, cold cerealine, sugar, cerealine, eggs, vanilla, and baking powder. Mix thoroughly.

  2. Shape the mixture into croquettes about 3 inches long.

  3. Roll the croquettes in cerealine.

Fry and serve

  1. Fry in hot grease until brown.

  2. Serve with cream sauce.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

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

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Bind the mixture and set when cooked, giving the croquettes structure.
Milk
Adds moisture and liquid so the mixture forms a thick, shapeable batter.
Cerealine
Thickens the mixture as its starch absorbs liquid, giving body to the croquettes.
Sugar
Adds sweetness and helps the exterior brown during frying.
Baking powder
Releases gas that lightens the mixture and gives a softer interior.

The step that matters

Fry in hot grease until brown. The grease must be hot enough to brown and set the outside quickly. If it is too cool, the croquettes absorb oil, turn greasy, and may fall apart before the centre sets.

“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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