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Dessert

Snow Flake

A gelatin candy made with sugar, lemon, vanilla, eggs, and gelatin.

From an old cookbook · modernised transcription
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Snow Flake

Ingredients

Directions

  1. Combine one package gelatin, a pint of cold water, a quart of boiling water, a pint of wine, three lemons, three pounds sugar, and half a bottle vanilla; put the mixture away until cold.

  2. Beat the whites of six eggs stiff, then beat them into the jelly mixture and place in moulds.

Nutrition, whole recipe (rough)

154Calories
7 gProtein
5 gFat
18 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Vinegar1 tbsp (15ml) distilled3
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 Women of the First Congregational Church (Marysville, Ohio). 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Lemon + vanillatop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatin
Sets the liquid as it cools, giving the candy a firm, sliceable body.
Eggs
Whipped whites trap air, making the set mixture lighter and airy in texture.
Sugar
Sweetens the mixture and adds body to the jelly.
Lemons
Add acidity that brightens and balances the sweetness.
Vanilla
Adds aroma and a warm flavor.

The step that matters

Beating the egg whites stiff. Whites beaten to stiff peaks trap air that gives the candy its light, snowy texture. The jelly should be cold but not set, and the whites should be folded in gently so the foam does not deflate.

Swap the lemon

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

  1. Strawberryfits better
  2. Figfits better
  3. Pineapplefits better
  4. Lemonthe original

Fit is the average pairing score against sugar, vinegar, vanilla, 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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