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Dessert

Cream Fruit Nougat

A nougat made with cream, egg whites, and chopped French fruits, set in wax paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Cream Fruit Nougat

Ingredients

Directions

Make the nougat

  1. Melt 2 pounds of cream.

  2. Remove from heat and stir in 2 beaten egg whites until stiff.

  3. Add 1 pound of chopped French fruits and mix well.

  4. Pour the mixture into a deep pan lined with wax paper.

Set and cut

  1. Let it stand for at least 12 hours.

  2. Turn out the nougat and cut into squares or bars.

  3. Wrap each piece in wax paper.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream
Melted to form the rich, fatty base that gives the nougat its smooth body.
Egg whites
Beaten into a foam that traps air, giving the nougat a light, set structure.
French fruits
Add flavor, sweetness and moisture to the set nougat.

The step that matters

Stir in the beaten egg whites until stiff. Stiffly beaten whites trap air that gives the nougat its light structure. Adding them off the heat, as the record directs, helps keep them from cooking and losing that foam.

“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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