Name: Berry Cream
Ingredients: one quart of berries; one quart sweet cream; one pound of sugar

Why it works: Cream and sugar 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 ↓

Berry Cream

Ingredients

one quart of berries
one quart sweet cream
one pound of sugar

Directions

Mash the berries with sugar in an earthen bowl using a potato masher.
Rub the mash through a colander.
Add the sweet cream and freeze.
If desired, use very ripe peaches or mashed apples instead of berries.

Nutrition, whole recipe (rough)

100Calories

0 gProtein

5 gFat

13 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

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

By Goff, May Perrin, [from old catalog] ed. 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.

Cream + sugartop 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

Berries: Provide the main fruit flavour and colour, and the body of the mash.
Sweet cream: Adds richness and fat, giving the frozen dessert a smooth, creamy texture.
Sugar: Sweetens the fruit and helps draw out its juice when mashed.

“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.