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 ↓
Filling for Marshmallow Cake
Ingredients
Directions
Boil 2 cups of sugar with 1 cup of water until it ropes.
Just before removing from the stove, add ½ lb. of marshmallow broken into bits.
Pour this gradually into the well-beaten whites of two eggs.
Beat continuously until nearly cold.
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
- Sugar
- Dissolves into syrup that, boiled to a rope stage, sets the filling's sweet structure.
- Eggs
- Whites beaten into foam give the filling its light, airy texture.
- Marshmallow (in the method)
- Melts into the hot syrup, adding sweetness and a soft, smooth body.
The step that matters
Pouring the hot syrup into the whites. Pour gradually while beating so the hot syrup cooks and stabilises the egg whites without deflating them. Pouring too fast or without continuous beating can collapse the foam or leave cooked strands.
“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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