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Lemonade Iced

A chilled lemonade mixed with whipped egg whites and optional cherry or currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Lemonade Iced

Ingredients

Directions

Make the lemonade

  1. Make 1 quart of rich lemonade.

Make the ice

  1. Whip the egg whites to a strong froth.

  2. Mix the whipped egg whites well with the lemonade.

  3. Freeze the mixture.

  4. For delicate ices, mix the juice of morello cherries or currants with water and sugar, and prepare in the same way.

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).

  2. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped into a froth, they trap air and give the frozen ice a light, airy texture.
Rich lemonade
Provides the main liquid and flavour base that freezes into the ice.
Sugar
Sweetens the ice and lowers its freezing point so it stays softer when frozen.

The step that matters

Whipping the egg whites to a strong froth. Egg whites must be whipped until they hold stiff foam; if they are underwhipped or deflated when folded in, the mixture loses air and the frozen ice becomes dense.

Swap the currant

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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