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Drink

Fruit Frappe

A soft frozen fruit drink served in glasses at afternoon teas.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 6 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 ↓

Fruit Frappe

Ingredients

Directions

Make the base

  1. Add ½ cup sugar and 3 cups water, then boil for 5 minutes.

  2. Add 1 cup mashed fruit, juice of 1 lemon and 2 oranges.

  3. Beat until cold.

Freeze and serve

  1. Add 3 egg whites, ½ cup rum or sherry, and freeze until soft.

  2. For coffee or tea frappe, substitute strong coffee or tea for fruit and serve with a spoonful of whipped cream on top of each glass.

Nutrition, whole recipe (rough)

125Calories
2 gProtein
6 gFat
19 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0
Fruitnot 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 Kaufman, Nettie M. 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. Cream + orangetop 28% of all pairs
    Smell alikelow
    Cooked together4,170 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + lemontop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and lemon barely smell alike, yet cooks put them together in 15,640 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

Mashed fruit
Supplies the main fruit flavor and body of the frozen mixture.
Lemon
Its juice adds tartness that brightens the sweetness and fruit flavor.
Oranges
Their juice adds citrus aroma, sweetness and acidity to the mixture.
Egg whites
Add a light, airy texture to the frozen mixture.

The step that matters

Freeze until soft. Freezing must stop while the mixture is still soft, because a fully frozen mix becomes hard and icy. Beating it while cooling helps break up ice crystals, giving a smoother, lighter texture.

Swap the lemon

How well each one fits the dish's main ingredients (cream, orange):

  1. Vanillafits about as well
  2. Strawberryfits about as well
  3. Lemonthe original
  4. Raspberryfits about as well

Fit is the average pairing score against cream, orange. 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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