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Fruit Creams and Miscellaneous

A chilled strawberry cream made by mixing mashed strawberries with sugar, milk, cream, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fruit Creams and Miscellaneous

Ingredients

Directions

Prepare the dairy

  1. Scald the cream and milk, but do not boil.

  2. Set aside to cool on ice.

Macerate and strain the fruit

  1. Sprinkle the sugar over the strawberries.

  2. Mash the strawberries.

  3. Let them stand for at least 30 minutes to dissolve the sugar.

  4. Strain the berries through a coarse muslin bag, squeezing the juice into a stone jar.

  5. Empty the seeds and pulp into an enameled pan.

  6. Stir in 1 quart of the cold milk and mix thoroughly.

  7. Strain again to extract every drop of juice and pulp.

Combine and freeze

  1. Mix the strained juice with the cooled cream and milk.

  2. Freeze.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Strawberries
Provide the main fruit flavour, colour and juice.
Sugar
Sweetens the mixture and dissolves into the strawberry juice.
Cream
Adds fat for a rich, smooth texture.
Fresh milk
Adds liquid and body to the smooth frozen mixture.

The step that matters

Scalding the cream and milk without boiling. Bringing dairy to a boil can scorch it and give a cooked, uneven flavour and texture. Heating only until steaming keeps the base smooth before it cools and joins the fruit.

“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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