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Dessert

Caledonian Cream

A light dessert made from beaten egg whites, sugar, raspberry jam, and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Caledonian Cream

Why it works: Raspberry and currant work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 366 recipes. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

Caledonian Cream

Ingredients

Directions

  1. Beat the egg whites until stiff peaks form.

  2. Gradually add the loaf sugar while continuing to beat.

  3. Fold in the raspberry jam and currant jelly until well combined.

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.

  1. Raspberry + curranttop 10% of all pairs
    Smell alikemoderate
    Cooked together366 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

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

  4. Egg + raspberrytop 25% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Egg whites
Whipped into a foam that gives the cream its light, airy structure.
Loaf sugar
Stabilises the whipped foam and adds sweetness.
Raspberry jam
Adds fruity sweetness, flavour and colour to the cream.
Currant jelly
Adds tart fruit flavour and sweetness, and helps colour the cream.

The step that matters

Adding the sugar gradually. Sugar added slowly while beating dissolves into the foam and strengthens the egg white bubbles. Adding it all at once can leave the whites weaker and less stable.

Swap the currant

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

  1. Vanillafits better
  2. Peachfits better
  3. Red currantfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar, raspberry. 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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