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Dessert

Peach Foam

A chilled peach foam made by blending peaches, sugar, and egg into a smooth cream.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peach Foam

Ingredients

Directions

Prepare the peaches

  1. Peel and cut 8 or 4 ripe peaches into small pieces to make 1 cup.

Make the foam

  1. Put the peaches in a bowl with 1 cup powdered sugar and the weight of 1 egg.

  2. Beat with a fork for an hour until it is a perfectly smooth, velvety cream.

Serve

  1. Serve in glasses, quite cold.

Nutrition, whole recipe (rough)

954Calories
29 gProtein
27 gFat
150 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Peach1 medium (150g)59
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Martin, Maria Ewing, 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Peaches
Provide the main fruit flavour and moisture that make up the body of the cream.
Egg
Its proteins help trap air and give the cream a light, foamy structure.
Sugar
Sweetens the cream and helps stabilise the foam as it is beaten.

The step that matters

Beat until smooth and velvety. Beating incorporates air into the egg and fruit mixture, forming a foam. Too little beating leaves it dense and watery, while the foam structure needs sustained whisking to hold together.

Swap the peach

How well each one fits the dish's main ingredients (bread, raisin, sugar, milk, flour, egg, butter):

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Peachthe original

Fit is the average pairing score against bread, raisin, sugar, milk, flour, egg, butter. 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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