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Pineapple Frappe

A chilled pineapple beverage made with syrup, lemon juice, egg whites, and maraschino.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Frappe

Ingredients

Directions

Make the syrup

  1. Make a boiling syrup by dissolving sugar in water.

  2. Pour the syrup over the crushed pineapples and let it stand until nearly cold.

Strain and freeze

  1. Add the lemon juice and strain the mixture, pressing the liquid from the pineapples.

  2. Pour the liquid into a freezer, add the egg whites, and freeze.

  3. Once frozen, mix in the maraschino.

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. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

  4. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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 lemon barely smell alike, yet cooks put them together in 53,532 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

Pineapples
Provide the main fruit flavour and most of the liquid in the frappé.
Sugar
Sweetens the mixture and lowers its freezing point, keeping the frappé soft.
Egg whites
Add foam and air, giving the frozen mixture a lighter, smoother texture.
Lemon juice
Adds acidity that brightens the sweetness of the pineapple and sugar.

The step that matters

Let the syrup cool nearly fully before straining and freezing. Pouring hot syrup over the fruit and freezing too early can cook the fruit flavour and slow freezing. Cooling it nearly cold first keeps the flavour fresh and helps the mixture freeze to a smooth, light texture.

Swap the pineapple

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

  1. Orangefits better
  2. Vanillafits better
  3. Limefits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, lemon, egg. 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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