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 ↓
White of Egg Icing--Miss Stokes
Ingredients
Directions
Beat the white of one egg with one tablespoon of ice water, a speck of salt, one cup of confectioner's sugar, and flavoring.
Beat the egg white with water, flavoring, and salt to a stiff dry froth; add sugar until the right consistency to spread. If too stiff, add quickly one teaspoon of cream or a few drops of water.
The icing can be made by mixing water and egg without beating and stirring sugar in, producing a smoother and more tender frosting; powdered sugar may be used.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- Egg white
- Whipped into a stiff froth that gives the icing its light, spreadable structure.
- Confectioner's sugar
- Dissolves into the liquid to sweeten and thicken the icing to a spreadable consistency.
The step that matters
Beating the egg white to a stiff dry froth. Over-beating or under-beating changes the texture. A stiff froth holds air and gives structure, while sugar added afterward adjusts the spreading consistency.
“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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