Why it works: Sugar and egg 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 ↓
Prune Whip
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the prunes
Stew prunes in minimal water until tender.
Remove pits and rub pulp through a sieve.
Crack the pits, wash the meats, and mix with the pulp.
Make the whip and bake
Add the mixture to the beaten egg whites and sugar.
Bake at 350°F (175°C) for 20 minutes.
Serve with whipped cream.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Whites of eggs
- Whipped into a foam that gives the whip its light, airy structure as it bakes.
- Sugar
- Sweetens the whip and helps stabilize the beaten egg white foam.
- Prunes
- Provide the pulp that gives the whip its body, moisture, and fruity flavor.
The step that matters
Add the mixture to the beaten egg whites and sugar.. Fold the prune mixture gently into the egg whites so the air bubbles stay intact. Overmixing deflates the foam, and the whip will bake flat and dense instead of light.
“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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