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Dessert

Raspberries Iced

Raspberries coated in beaten egg white, cold water, and powdered sugar, then dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar 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 ↓

Raspberries Iced

Ingredients

Directions

Prepare the coating

  1. Beat the egg white until frothy.

  2. Stir in the cold water.

Coat and dry

  1. Dip the raspberries one by one into the mixture.

  2. Drain the raspberries and roll them in powdered sugar.

  3. Place them on paper to dry for 6 to 8 hours.

Serve

  1. Arrange the dried raspberries with other fruits in a dessert dish.

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 + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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
Forms a thin, frothy coating that holds the powdered sugar to the raspberries.
Powdered sugar
Forms a crisp, sweet, dry shell over the coated raspberries.
Raspberries (in the method)
Serve as the fruit being coated, giving the sweet-tart flavour at the centre.

The step that matters

Drying the coated raspberries. Raspberries need to dry fully on paper for a long time. Any leftover moisture softens the sugar coating and can make it sticky or dissolve it, so the shell stays crisp only when the coating is dry.

“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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