Name: The Dewey Cook Book
Ingredients: one cup of sugar; two eggs beaten very light

The Dewey Cook Book

A sweetened egg sauce made by beating eggs and adding sugar.

From an old cookbook · modernised transcription

By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 2 ingredients

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and 122,807 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The Dewey Cook Book

Ingredients

one cup of sugar
two eggs beaten very light

Directions

Beat two eggs very lightly.
Add sugar gradually.
Add flavor to taste.

By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. 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 aroma chemistry they share, and how many recipes mention both.

Sugar + eggtop 21% of all pairs

Aroma overlapmoderate

Mentioned 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

Eggs: Provide structure and richness, thickening the sauce as they set with gentle heat.
Sugar: Adds sweetness and helps give the sauce a smooth, body-rich texture.

“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.