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Mincemeat Frittera

A fried patty of mincemeat, breadcrumbs, eggs, and lemon, served hot.

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 ↓

Mincemeat Frittera

Ingredients

Directions

Make the batter

  1. In a bowl, mix the mincemeat, bread crumbs (or flour), beaten eggs, and lemon juice until well combined.

  2. Heat the lard or butter in a pan over medium heat.

Fry and serve

  1. Drop spoonfuls of the mixture into the hot fat.

  2. Fry the fritters for 7 to 8 minutes until golden brown.

  3. Drain on a napkin or white blotting paper and serve hot.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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 the fritters as they cook.
Bread crumbs
Absorb moisture and give the mixture body so it holds its shape in the fat.
Mincemeat
Provides the main flavour, sweetness and moisture of the fritters.
Lard or butter
Conducts heat for frying and browns the outside of the fritters.

The step that matters

Drop spoonfuls into the hot fat. If the fat is not hot enough, the fritters absorb oil and turn greasy before they set. A properly heated pan seals the outside quickly, so they brown and hold their shape.

Swap the lemon

How well each one fits the dish's main ingredients (bread, egg, butter):

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

Fit is the average pairing score against bread, egg, butter. 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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