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Drink

Soda Cream

A fizzy drink made from sugar syrup, egg whites, bicarbonate of soda, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Soda Cream

Ingredients

Directions

Make the syrup

  1. Dissolve sugar and tartaric acid in hot water.

  2. Let the mixture cool.

  3. Add beaten egg whites and stir well.

  4. Add any desired flavoring to the syrup.

  5. Bottle the syrup for use.

Serve

  1. To serve, mix 2 large spoons of syrup in a glass of cold water.

  2. Stir in ¼ teaspoon of bicarbonate of soda.

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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

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

What each ingredient does

Egg whites
Beaten whites add foam and body to the syrup, giving a lighter texture.
Tartaric acid
Provides acidity that reacts with bicarbonate of soda to produce fizz.
Bicarbonate of soda
Reacts with the acid to release carbon dioxide, making the drink fizz when stirred in.
White sugar
Provides sweetness and bulk to the syrup.

The step that matters

Stir in the bicarbonate of soda. Bicarbonate of soda and tartaric acid react immediately to release carbon dioxide gas. Adding it too early, or letting the mixture sit before serving, wastes the fizz, so it should be stirred in just before the drink is served.

“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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