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Dessert

Snow Cream

A chilled gelatin dessert made with egg whites, sugar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Snow Cream

Why it works: Gelatin and sugar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Snow Cream

Ingredients

Directions

Prepare

  1. Soak the gelatin in 1 pint of boiling water until dissolved.

  2. Beat the egg whites to stiff peaks.

  3. Let the gelatin mixture cool but do not let it set.

Combine and flavor

  1. Fold the gelatin into the beaten egg whites and sugar.

  2. Add flavoring as desired.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Gelatin + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Gelatin
Sets the whipped mixture so it holds its airy shape.
Egg whites
Whipped into a foam that gives the dessert its light, airy texture.
White sugar
Sweetens the dish and helps stabilize the whipped egg white foam.

The step that matters

Let the gelatin cool without setting. Hot gelatin liquid can deflate the whipped egg white foam when folded in, while gelatin that has already set will form lumps instead of blending smoothly.

“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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