Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Charlotte Russe, with Pineapple
Ingredients
Directions
Prepare the fruit
Peel and cut a pineapple into slices.
Place the pineapple slices in a stewpan with half a pound of fine white sugar, half an ounce of isinglass or patent gelatine, and half a teacupful of water.
Stew the mixture until the pineapple is quite tender.
Rub the stewed pineapple through a sieve.
Set and mould
Place the sieved mixture upon ice and stir it well.
When the mixture is near setting, add a pint of well-whipped cream and mix it well.
Pour the mixture into a mold lined with sponge cake or prepared in any other way you prefer.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Isinglass or patent gelatine
- Sets the mixture so it holds its shape when chilled.
- Cream
- Adds richness and a light, airy texture to the set mixture.
- Fine white sugar
- Sweetens the pineapple and balances its acidity.
The step that matters
Adding the cream near setting. If the mixture is too liquid, the whipped cream deflates and separates; if it has set too firmly, the cream will not blend evenly. Folding it in while the mixture is just thickening keeps the texture light and uniform.
“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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