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Lemon Ice

A chilled gelatin dessert flavored with lemon juice, zest, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Lemon Ice

Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Ice

Ingredients

Directions

Prepare the base

  1. Dissolve the gelatine in a little water.

  2. Combine the lemon juice and zest with sugar and water in a large bowl.

Freeze

  1. Chill the mixture until it is almost frozen.

  2. Add the beaten egg whites and mix well.

  3. Finish freezing until solid.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Lemons
Provide the juice and zest that give the ice its sharp, aromatic citrus flavour.
Sugar
Sweetens the ice and lowers its freezing point, keeping it softer and less icy.
Gelatine
Adds body and helps the frozen ice hold a smoother, firmer texture.
Egg whites
Trap air when beaten, making the frozen ice lighter and more tender.

The step that matters

Add the beaten egg whites while the mixture is almost frozen. If the mixture is too liquid, the whites deflate and separate; if it is too solid, they will not mix in evenly. Partly frozen is the workable middle, and mixing well distributes the trapped air through the ice.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, egg. 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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