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Pop Corn Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Syrup and sauce match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 173 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pop Corn Fritters

Ingredients

Directions

  1. Pour a little thick syrup over hot popped corn.

  2. Dip your hands in cold water and form the popcorn into small balls or cakes.

  3. Place the formed fritters on a heated dish.

  4. Pour a liquid pudding sauce over the fritters 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. Syrup + saucetop 3% of all pairs
    Smell alikestrong
    Cooked together173 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Corn + saucetop 26% of all pairs
    Smell alikelow
    Cooked together1,019 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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