Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tutti Frutti Filling
Ingredients
Directions
Boil 1 cup water with 3 cups sugar until thick and waxy.
Pour over the stiff whites of 2 eggs and beat until cool.
Add 1 pound finely chopped almonds, a scant 1 cup chopped raisins, and a little citron sliced thin.
Spread at once.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 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 |
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Cooked with water into a thick syrup, it gives the filling its body and sweetness.
- Eggs
- Stiff whites beaten into the hot syrup add lightness and an airy, set texture.
- Almonds (in the method)
- Finely chopped almonds add richness, fat and body to the filling.
The step that matters
Pouring the hot syrup over the whites and beating until cool. The hot syrup partly cooks the egg white proteins and helps stabilise the foam. Pouring slowly while beating keeps the whites from deflating, and beating until cool sets an even, stable texture before the fruit and nuts are added.
“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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