Name: Landmarks Club Cook Book
Ingredients: three pints water; one quart su- gar; five ounces white sugar; half pint cream to stiff froth; one ounce of gelatine that has been dissolved; three pints of milk; three cups of cream; three tablespoons of fine sugar; one tablespoon cornstarch; one pint of weak coffee; two cups sugar; quarter cup sugar; a cup of sugar; five lemons; three eggs beaten to a froth; half frozen milk; one glass lemon juice; two eggs well beaten; five ripe bananas; half glass brandy; half lemon; one box of gelatine dissolved in a teacupful of cold water; two-thirds cupful of sugar; six ba- nanas; three eggs; two lemons; three yolks of eggs; one lemon; four eggs; quarter package gelatine softened in cold water

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 ↓

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Milk + coffeetop 10% of all pairs

Smell alikemoderate

Cooked together2,202 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Milk + bananatop 11% of all pairs

Smell alikemoderate

Cooked together1,470 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Coffee + bananatop 15% of all pairs

Smell alikemoderate

Cooked together80 recipes

Shared aroma: ethyl pentanoate (yeast, fruit).
Milk + lemontop 15% of all pairs

Smell alikemoderate

Cooked together19,053 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

Sugar: Sweetens the sorbet and lowers its freezing point, keeping it soft rather than rock hard.
Lemon juice: Adds acidity that balances the sweetness and brightens the pineapple flavour.
Eggs: Whites beaten to a froth add air, lightening the texture of the sorbet.

The step that matters

When cold, add lemon juice and whites of two eggs, and freeze.. The syrup must be fully cooled before the beaten egg whites and lemon juice go in. Adding whites to warm syrup can cook them and deflate the foam, so the sorbet loses its light texture.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cream, milk, coffee, egg, banana, brandy):

Vanillafits better
Figfits better
Strawberryfits better
Lemonthe original

Fit is the average pairing score against sugar, cream, milk, coffee, egg, banana, brandy. 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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Banana	1 medium (118g)	105
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Water	not in our table	0
Coffee	not in our table	0
Brandy	not in our table	0

Landmarks Club Cook Book