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 ↓
Snow Blanc Mange--No Milk
Ingredients
Directions
Make the blanc mange
Boil 1 pint of water and add 6 level tablespoons of corn starch blended with ¼ cup cold water and ⅞ cup sugar; whisk in 3 or 4 egg whites, ½–¾ teaspoon vanilla, with or without a few drops of almond extract.
Thicken the boiling water and sugar with the corn starch mixture; boil well, then pour over the stiffly-beaten egg whites, beating, adding flavoring, and turn into a wet mold.
Serve
Serve with custard of yolks of eggs flavored with vanilla or a few drops of lemon extract.
Garnish with small dice or diamonds of citron.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 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 |
| 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 + 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
- Corn starch (in the method)
- Thickens the boiling water and sugar into a firm, sliceable set.
- Egg whites
- Stiffly beaten whites add lightness and airy structure to the set dessert.
- Sugar
- Sweetens the dessert and helps dissolve the starch into the boiling water.
- Egg yolks
- Enrich the accompanying custard with richness and a smooth, thickened texture.
The step that matters
Pour the starch-thickened syrup over the whites while beating. The hot starch mixture must be boiled well to fully thicken, then poured onto stiffly beaten whites while beating. Pouring too early or without enough beating can deflate the foam or leave the starch unevenly set.
“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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