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Dessert

Frosted Fruit

Currants coated in beaten egg white and powdered sugar, then dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Frosted Fruit

Ingredients

Directions

Coat the currants

  1. Dip each bunch of currants into the beaten egg white, covering the entire surface.

  2. Roll each bunch in powdered sugar.

Dry

  1. Place them apart on a clean white paper on an inverted sieve.

  2. Put them in a slightly warm oven or on top of the stove to dry.

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. Currant + eggtop 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 crisp sugar coating surrounds.
Egg white
Acts as a sticky binder so the powdered sugar adheres evenly to the fruit.
Powdered sugar
Forms a sweet, dry, crisp coating once the egg white sets.

The step that matters

Covering each bunch fully with egg white. The sugar only sticks where the egg white reaches. Bare spots stay wet or unsugared, and a thick layer of egg white dries sticky rather than crisp, so a thin, even coat gives the best result.

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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