Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Ices, &C
Ingredients
Directions
Break the ice into small pieces and place some in the bottom of a tub.
Set a kettle in the tub and add ½ cup of coarse rock salt.
Layer with 2 quarts of ice and repeat until the tub is filled to the top of the kettle.
Stir until the cream is frozen, scraping the sides of the old-fashioned freezer frequently.
If using moulds, fill them completely, seal tightly, and place them in the ice and salt, covering them entirely.
Cover with a piece of carpet to keep the air out.
To unmould, have a dish ready, wipe the mould, and pour boiling water over it quickly.
Turn the mould onto the dish slowly to avoid breaking.
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.
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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
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