Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Charlotte Russe Filling No. 1
Ingredients
Directions
Prepare the filling
Whip a pint of cream to a stiff froth.
Soak a half ounce of gelatin in three tablespoonfuls of cold water for half an hour.
Dissolve the gelatin with two tablespoonfuls of boiling water.
Combine and set
Add to the whipped cream a tablespoonful of powdered sugar (or a little more if liqueurs are not used for flavoring), and two dessert spoonfuls of noyau or other liqueur, or a teaspoonful of vanilla.
Turn in slowly the dissolved gelatin, beating all the time.
When it begins to stiffen, turn it into a mold which is lined with cake.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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.
-
Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + vanillatop 15% of all pairsSmell alikelowCooked together12,301 recipes
Shared aroma: 2-nonanone (fruity, floral).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
- Cream
- Whipped to a stiff froth, it forms the airy body of the filling.
- Gelatin
- Sets the whipped cream so the filling holds its shape when turned out.
- Powdered sugar
- Sweetens the cream while keeping the filling smooth.
- Noyau
- Adds liqueur flavor to the cream; vanilla may be used instead.
The step that matters
Turn in slowly the dissolved gelatin, beating all the time.. Gelatin that meets cold cream in clumps sets unevenly and leaves streaks. Beating while adding it spreads the gelatin through the cream so it sets evenly.
“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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