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Cafe a LA Creme Frappe a LA Glace

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Coffee and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 4,344 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

The recipe

Ingredients

Directions

  1. Make a strong infusion of Mocha or Bourbon coffee.

  2. Pour it into a porcelain bowl.

  3. Add sugar to taste.

  4. Add an equal portion of boiling water to the coffee.

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 aroma chemistry they share, and how many recipes mention both.

  1. Coffee + sugartop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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