Name: Snow Cream
Ingredients: ½ cup of cream; 1 pint of custard; 1 pint of water; sponge cake; tinned apricots; fancy pieces of cake; colored sugar

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Snow Cream

Ingredients

Directions

Line a glass dish with sponge cake.
Cover with tinned apricots.
Pour over the custard.
Whisk the cream and pile it on top.
Decorate with fancy pieces of cake dipped in colored sugar.

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.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Apricot + sugartop 18% of all pairs

Smell alikelow

Cooked together3,630 recipes

Shared aroma: 2-nonenal (fatty, green).
Cream + apricottop 25% of all pairs

Smell alikelow

Cooked together1,116 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).