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Dessert

Almond Froze

A custard-like dessert made with almonds, cream, eggs, sugar, bread, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Almond Froze

Ingredients

Directions

Prepare the almond mixture

  1. Steep the almonds in cream with the egg yolks and whites.

  2. Remove the almonds and pound them finely.

  3. Mix the pounded almonds back into the cream and eggs.

  4. Add sugar and grated white bread, stirring well.

Cook and serve

  1. Heat fresh butter in a pan, then pour in the batter.

  2. Stir the batter in the pan until it thickens.

  3. Transfer to a dish and sprinkle with 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.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Blanched jordan almonds
Provide the main nutty flavour and body of the dish once pounded fine.
Cream
Adds richness and moisture, carrying the almond flavour through the batter.
Egg yolks
Thicken the batter as it heats and add richness to the custard-like texture.
Egg whites
Add structure and lightness to the batter while it sets in the pan.
Grated white bread
Soaks up liquid and helps give the batter body so it thickens.

The step that matters

Stir the batter in the pan until it thickens. Egg proteins set with gentle heat, so the batter can curdle or scorch if heat is too high or stirring stops. Constant gentle stirring keeps it smooth and evenly thickened.

Swap the almond

How well each one fits the dish's main ingredients (cream, egg, sugar, bread, butter):

  1. Almondthe original
  2. Pecansfits about as well
  3. Chestnutfits less well
  4. Filbertfits less well

Fit is the average pairing score against cream, egg, sugar, bread, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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