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Dessert

Whipped Creams

A fruit-based whipped cream made by crushing fruit, mixing with water, straining, sweetening, and chilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Whipped Creams

Ingredients

Directions

Prepare the juice

  1. Crush the fruit and mix it with the water.

  2. Squeeze the mixture through a cloth and add sugar.

  3. Pass it through a jelly bag to keep the water clear.

Finish as syrup or ices

  1. For syrup, add water and sugar to taste.

  2. For ices, add more sugar and place the mixture in an ice-pail with saltpetre.

  3. Stir occasionally until fully iced, then serve in glasses.

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. 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

Fruit
Provides the main flavour, colour and natural sweetness of the drink.
Sugar
Sweetens the mixture and, in ices, lowers the freezing point for a softer texture.
Saltpetre
Lowers the temperature of the ice bath so the mixture freezes.

The step that matters

Stir occasionally until fully iced. Stirring breaks up ice crystals as they form, keeping the ice smooth rather than coarse. Sugar content also affects how firmly it sets, so the sweetness added earlier matters.

“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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