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Drink

Soda Cream

A sweet, fizzy drink made from a sugar syrup, egg whites, and bicarbonate of soda.

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

Soda Cream

Ingredients

Directions

Make the syrup

  1. Dissolve the sugar and tartaric acid in hot water.

  2. Let the mixture cool.

  3. Add the beaten egg whites and stir well.

  4. Bottle the syrup for use.

  5. Add any desired flavor to the syrup.

Serve

  1. To serve, mix 2 tablespoons of syrup in a glass of cold water.

  2. Stir in ¼ teaspoon of bicarbonate of soda.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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

White sugar
Provides sweetness and body to the syrup, balancing the tartaric acid.
Tartaric acid
Adds sharp acidity and reacts with bicarbonate of soda to release carbon dioxide.
Egg whites
Whipped into the syrup to add foam and a lighter, airy texture.
Bicarbonate of soda
Reacts with the acid to release carbon dioxide, producing fizz when stirred in.

The step that matters

Stir in the bicarbonate of soda at serving. Bicarbonate reacts with the tartaric acid to release carbon dioxide bubbles. Adding it to the glass just before serving keeps the fizz lively, since the gas escapes over time.

“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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