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Dessert

Cheap Raspberry Cream

A chilled raspberry‑flavored custard made with milk, cream, isinglass, raspberry jelly or juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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 ↓

Cheap Raspberry Cream

Ingredients

Directions

Make the cream

  1. Boil isinglass in milk and cream for 15 minutes.

  2. Strain the mixture and let it cool.

  3. Stir in raspberry jelly or juice and sugar until well combined.

  4. Beat until nearly cold.

Set and serve

  1. Pour into glasses and allow to stiffen.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Isinglass
Sets the liquid into a soft, wobbly cream as it cools.
Milk
Forms the creamy base and carries the other flavours.
Cream
Adds richness and a smooth, velvety mouthfeel.
Raspberry jelly or fresh raspberry juice
Gives the cream its raspberry flavour and pink colour.
Sugar
Sweetens the cream and balances the raspberry's tartness.

The step that matters

Beat until nearly cold. Beating while the mixture cools helps it set with a light, even texture rather than a dense or grainy one. If it is poured while still warm, it may set slowly or unevenly.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits about as well
  4. Raspberrythe original

Fit is the average pairing score against milk, cream, 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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