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Apricot Whip

A chilled dessert made with canned apricots, egg whites, yolks, milk, and apricot syrup, folded into a custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 826 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Apricot Whip

Ingredients

Directions

Make the whip

  1. Drain the canned apricots and rub them through a sieve.

  2. Fold in the stiffly beaten egg whites.

  3. Pour the mixture into a serving dish.

Make the custard and serve

  1. Prepare a custard by cooking the egg yolks, milk, and apricot syrup together.

  2. Serve the apricot whip with the custard.

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. Apricot + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Apricot + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + syruptop 25% of all pairs
    Smell alikelow
    Cooked together2,143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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

Egg whites
Whipped into foam, they trap air and give the whip its light, airy structure.
Egg yolks
Thicken the custard as they cook, giving it a smooth, pourable body.
Canned apricots
Provide the fruit flavour and pulp that makes up the body of the whip.
Milk
Forms the liquid base of the custard, adding richness and softness.
Apricot syrup
Sweetens and flavours the custard with apricot taste.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air trapped in the whites; stirring or deflating them makes the whip dense and flat instead of light.

Swap the apricot

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

  1. Vanillafits better
  2. Figfits about as well
  3. Peachfits about as well
  4. Apricotthe original

Fit is the average pairing score against egg, milk, syrup. 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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