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Marshmallow Icing

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,235 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Marshmallow Icing

Ingredients

Directions

  1. Wash the starch off the marshmallows.

  2. Drop the marshmallows into the boiling syrup.

  3. Pour the syrup over the eggs as you would for white icing.

  4. Let the icing cool nearly before spreading.

  5. Flavor with lemon.

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. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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