Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Soda Ckeam
Ingredients
Directions
Make the syrup
Dissolve two and one-half pounds white sugar and one-eighth pound tartaric acid in one quart of hot water.
When the mixture is cold, add the beaten whites of three eggs, stirring well.
Bottle the mixture for use.
Make the soda cream
Put two large spoons of this syrup in a glass of cold water.
Stir in one-fourth of a spoon of bicarbonate of soda.
Add any flavor to the syrup.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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 + syruptop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + syruptop 32% of all pairsSmell alikelowCooked together2,995 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White sugar
- Provides sweetness and body to the syrup.
- Tartaric acid
- Adds sharp acidity that balances the sweetness and reacts with the soda.
- Eggs
- Beaten whites add foam and a light, airy texture to the mixture.
- Bicarbonate of soda (in the method)
- Reacts with the acid to release carbon dioxide, making the drink fizz.
The step that matters
Stirring in the bicarbonate of soda. Bicarbonate reacts with the acid as soon as it touches the liquid, releasing carbon dioxide quickly. Only the small amount stated should be used, and it should be stirred in just before the drink is served so the fizz is not lost.
“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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