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Dessert

Raspberry Flummery

A sweetened raspberry dessert thickened with corn starch and served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Flummery

Ingredients

Directions

Make the flummery

  1. Boil the raspberries and water for 10 minutes.

  2. Add the sugar and stir until dissolved.

  3. Mix the corn starch with a little cold water, then stir it into the raspberry mixture.

  4. Continue cooking until it thickens.

Set and serve

  1. Pour into cups to mold and set in the ice.

  2. Serve with sugar and cream.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  3. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Corn starch
Thickens the raspberry liquid into a soft, set gel as it cooks.
Red raspberries
Provide the main flavor and color of the dessert.
Sugar
Sweetens the dessert and balances the tartness of the raspberries.

The step that matters

Stirring the cornstarch into the hot mixture. Cornstarch must be mixed with cold water first so it disperses without clumping. Once it is stirred into the hot mixture and cooked, the starch granules swell and thicken the liquid. Cooking long enough ensures full thickening.

“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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