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Drink

Fruit Eggnog

A chilled eggnog flavored with fruit juice and sweetened with saccharine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and blackberry work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 472 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fruit Eggnog

Ingredients

Directions

  1. Crush fresh fruit and strain through cheesecloth.

  2. Beat the egg slightly.

  3. Add cold water and fruit juice to the egg, a little at a time.

  4. Strain the mixture and pour it over the crushed ice.

  5. Sweeten to taste.

Recipe from a historical cookbook (Internet Archive).

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.

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. Egg + blackberrytop 28% of all pairs
    Smell alikemoderate
    Cooked together472 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Egg
Provides body and a smooth, creamy texture when beaten into the liquid.
Fruit juice
Supplies the main flavour and colour of the drink.
Crushed ice
Chills the drink and dilutes it slightly as it melts.

The step that matters

Add the cold water and juice to the egg a little at a time. Adding liquid gradually to a beaten egg helps it blend smoothly without thickening unevenly or curdling, giving an even, smooth texture.

“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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