Name: Raspberry Cream
Ingredients: 2 cups ripe raspberries or raspberry jam; 5 ounces pounded lump sugar (if using fresh raspberries); a small amount of sugar (if using jam)

Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Cream

Ingredients

2 cups ripe raspberries or raspberry jam
5 ounces pounded lump sugar (if using fresh raspberries)
a small amount of sugar (if using jam)

Directions

Rub the raspberries or raspberry jam through a sieve to remove the seeds.
If using fresh raspberries, mix in 5 ounces of pounded lump sugar.
If using raspberry jam, add a small amount of sugar to taste.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Raspberry + sugartop 21% of all pairs

Smell alikelow

Cooked together3,101 recipes

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

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

What each ingredient does

Raspberries: Provide the main flavour and the fruit pulp that forms the cream's body.
Lump sugar: Sweetens the purée and balances the raspberry's natural tartness.

“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.