Skip to main content
Dessert

Hickory Nut Meat Frosting

A frosting made with egg, sugar, and finely chopped hickory nut meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Hickory Nut Meat Frosting

Ingredients

Directions

Make the frosting

  1. In a bowl, beat the egg until frothy.

  2. Gradually add the sugar while continuing to beat until well combined.

  3. Fold in the finely chopped hickory nut meats.

Finish

  1. Spread the frosting thickly on your cake 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.

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 + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sugar + meattop 34% of all pairs
    Smell alikelow
    Cooked together2,866 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg
Beaten egg foams and thickens the sugar into a soft, spreadable frosting.
Sugar
Sweetens the frosting and, beaten with the egg, adds body and stability.
Hickory nut meats
Adds nutty flavor and a chopped, crunchy texture to the frosting.

The step that matters

Gradually add the sugar while beating. Adding sugar slowly lets it dissolve into the beaten egg foam. Dumping it in at once can deflate the foam and leave a grainy, loose frosting.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes