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Cocoa Nut Ice Souffle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cocoa and nuts work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 65 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cocoa Nut Ice Souffle

Ingredients

Directions

  1. Grate the cocoa nuts.

  2. Add the grated cocoa nuts to Mixture No. 565 along with the water.

  3. Finish as usual.

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. Cocoa + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together65 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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