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Dessert

Currants, Iced

Currants coated in sugar and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Currants, Iced

Ingredients

Directions

Prepare the coating

  1. Select fine bunches of red or white currants.

  2. Beat the egg whites until stiff.

  3. Mix the egg whites with the water.

Coat and dry

  1. Dip each bunch of currants in the mixture, then let them drain for 1-2 minutes.

  2. Roll the drained currants in pounded sugar.

  3. Lay them to dry on paper until the sugar crystallizes.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Currants
Provide the tart fruit that the sugar coating encloses and preserves.
Egg whites
Form a thin, sticky layer that holds the sugar and dries to a glossy shell.
Pounded sugar
Forms a crisp, crystalline coating that gives the currants a sweet, frosted finish.

The step that matters

Draining the dipped currants. Excess wet egg-white mixture left on the bunches makes the sugar clump and dry slowly. Letting the bunches drain briefly leaves only a thin film, so the sugar coats evenly and crystallizes into a crisp surface.

Swap the currant

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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