Why it works: Egg and sugar 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 ↓
A Froth to Set on Cream, Custards, &C
Ingredients
Directions
Make the froth
Sweeten the damson pulp to your taste.
Add the beaten egg whites to the pulp.
Beat the mixture until it holds stiff peaks.
Serve
Serve as a froth on cream or custards.
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 + sugartop 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
- Damson pulp
- Provides the fruity base and tart flavour that the froth carries.
- Egg whites
- Whipped into foam, they trap air and set the light, stiff structure of the froth.
The step that matters
Beat the mixture until it holds stiff peaks. Egg whites must be beaten enough to trap air and form stable peaks; underbeaten whites collapse, while overbeaten whites turn dry and grainy and weep liquid.
“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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