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Dessert

Brother Fulton’s Strawberry Fluff

A light, fluffy mixture of beaten egg whites, sugar, and strawberries served as a garnish or dessert topping.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 2 ingredients
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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 ↓

Brother Fulton’s Strawberry Fluff

Ingredients

Directions

Prepare

  1. Separate the whites from 2 eggs.

  2. Mash strawberries with ¾ cup sugar.

Make the fluff

  1. Add the mashed strawberries to the beaten whites in a deep cake bowl.

  2. Beat until the mixture stands alone, very light and fluffy.

Serve

  1. Serve in glasses with cake or wafers, or as a meringue garnish or sauce for other desserts.

  2. Raspberries and other fruits may be used.

Nutrition, whole recipe (rough)

127Calories
6 gProtein
5 gFat
13 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Egg whites
Whipped, they trap air and form a foam that gives the fluff its light, airy structure.
Sugar
Sweetens the dish and helps stabilise the whipped foam.
Strawberries (in the method)
Provide fruit flavour and moisture, and colour the fluff.

The step that matters

Separate the whites cleanly. Even a trace of egg yolk, which is fat, interferes with whites forming a stable foam, so the fluff may not stand light and fluffy.

“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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