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Currant and Raspberry Ice

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Illustration of Currant and Raspberry IceIllustration

Why it works: Currant and raspberry match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 361 recipes mention both. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

The recipe

Ingredients

Directions

  1. 2 cups currant juice 1 cup raspberry juice 1 pt. water 1-1½ cup sugar ⅛ oz. gelatine, or not

  2. Proceed as in Raspberry Ice.

  3. Use cherry, strawberry, quince, gooseberry, grape or pineapple for ices, varying the proportion of sugar and water according to the sweetness of the fruit. Pineapples should be grated and with the lemon juice added to cold syrup and strained through a sieve. Pineapple is one of the most delightful ices.

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.

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Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Currant + raspberrytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together361 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  2. Raspberry + sugartop 11% of all pairs
    Aroma overlaplow
    Mentioned together3,052 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Currant + sugartop 13% of all pairs
    Aroma overlaplow
    Mentioned together12,256 recipes

Currant and sugar share little aroma chemistry, yet 12,256 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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