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Dessert

Lena Kracht

Three frozen desserts made in a freezer: a fruit sherbet, an apricot ice, and a lemon milk sherbet.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lena Kracht

Ingredients

Directions

Make the fruit sherbet

  1. Make a syrup of three cups of sugar and three pints water.

  2. When cold, add juice of three lemons, three oranges and three bananas or one pineapple cut fine.

  3. Add whites of six eggs, well beaten.

  4. Mix, pour into the freezer and freeze.

Make the apricot ice

  1. Rub one large can apricots through a colander.

  2. Add two cups sugar, juice of two lemons and water enough to almost fill one-gallon freezer, then freeze.

  3. When partly frozen, add one cup rich cream.

  4. Allow to freeze until quite hard. Do not fill the freezer full the first time, as it would not allow for the cream and would overflow.

Make the lemon milk sherbet

  1. Mix two cups sugar, one-half cup lemon juice and one quart milk, in the order given, then freeze.

Nutrition, whole recipe (rough)

500Calories
18 gProtein
19 gFat
70 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Pineapple1 cup chunks (165g)82
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. 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.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pineapple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together377 recipes

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

  3. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Orange + apricottop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the mixture and lowers its freezing point so it stays soft and scoopable.
Eggs
Whites add foam and body, giving the sherbet a lighter structure.
Cream
Adds richness and fat, producing a smoother, creamier texture.
Lemon juice
Adds acidity that brightens the flavor and balances the sweetness.
Apricots
Provide the main fruit flavor and pulp once rubbed through a colander.

The step that matters

Leave room in the freezer for the first freeze. The mixture increases in volume as it freezes and the added cream adds further bulk, so a freezer filled to the top can overflow.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cream, milk, orange, pineapple, egg, apricot):

  1. Vanillafits better
  2. Strawberryfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, cream, milk, orange, pineapple, egg, apricot. 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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