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Raspberry Froth Sauce

A sauce made from boiled raspberries, water, eggs, flour, and sugar, strained and cooled before whisking in the remaining ingredients.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Raspberry Froth Sauce

Ingredients

Directions

Cook and strain

  1. Boil the raspberries in the water for 10 minutes.

  2. Strain the mixture through a cloth or fine sieve.

  3. Add more water if the juice is less than ½ pint.

Cool and finish

  1. Allow the mixture to cool.

  2. Stir in the eggs, flour, and sugar.

  3. Follow the same method as for 'Orange Froth Sauce.'

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 + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Raspberries
Provide the main flavour, colour and fruity acidity of the sauce.
Eggs
Add body and richness to the sauce and help it hold a light froth.
White flour
Thickens the juice so the sauce becomes smooth and holds its body.
Sugar
Sweetens the sauce and balances the sharpness of the raspberries.

The step that matters

Stir in the eggs, flour, and sugar. Flour clumps easily when added to liquid, so it should be whisked smoothly into the cooled juice before the eggs go in. Cooling first keeps the eggs from scrambling and helps the sauce stay smooth.

“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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