Name: Raspberry Froth Sauce
Ingredients: ½ pint raspberries; ½ cup water; 2 eggs; sugar to taste; 1 teaspoon white flour

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Raspberry Froth Sauce

Ingredients

Directions

Make the raspberry juice

Boil the raspberries in the water for 10 minutes.
Strain the mixture through a cloth or fine sieve.
Add more water if the juice is less than ½ pint.
Allow the mixture to cool.

Finish the sauce

Add the eggs, flour, and sugar. Mix well.

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.

Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Raspberries: Provide the main flavour and colour, and their juice forms the base of the sauce.
Eggs: Add richness and help the sauce thicken and form a light froth when mixed.
White flour: Helps thicken the sauce slightly and give it body.

“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.