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 ↓
Raspberry or Strawberry Water Ice
Ingredients
Directions
Simmer one quart of fruit a little with one pound of sugar, and strain.
When cool, stir into one quart of water and freeze.
Beat six egg whites well and add to each quart of water.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 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 |
| Fruit | not in our table | 0 |
| 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
- Fruit
- Supplies the main flavour of the ice and some of its sweetness.
- Sugar
- Adds sweetness and keeps the frozen ice softer by lowering its freezing point.
- Water
- Forms the liquid base that freezes into the body of the ice.
- Egg whites
- Beaten whites trap air, adding foam that lightens the texture of the frozen ice.
The step that matters
Beat the egg whites well. Well-beaten egg whites hold air in a stable foam. That trapped air lightens the texture of the ice, while under-beaten whites add little lightness.
“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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