Name: Raspberry Cream
Ingredients: 1 pint raspberry juice; 1 pound pounded loaf sugar; 1 pint rich cream; additional sugar to taste

Why it works: Sugar and cream 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 ↓

Raspberry Cream

Ingredients

1 pint raspberry juice
1 pound pounded loaf sugar
1 pint rich cream
additional sugar to taste

Directions

Prepare the syrup

Gather raspberries on a dry day, mash them, and strain through a jelly bag to obtain the juice.
Dissolve 1 pound of sugar in the raspberry juice.
Bottle the mixture in pint and half-pint bottles, filling them to the neck.

Serve

When ready to serve, mix the raspberry syrup with rich cream and add more sugar if desired.
Whisk the mixture until thick and serve in a glass dish or custard cups.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Raspberry + creamtop 16% of all pairs

Smell alikelow

Cooked together1,332 recipes

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

Raspberry juice: Provides the main raspberry flavour and liquid base for the syrup.
Pounded loaf sugar: Sweetens the juice and helps preserve the syrup when bottled.
Rich cream: Adds fat and body, and whisking thickens it into a creamy texture.