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Dessert

Strawberry Cream

A chilled dessert made with strawberries, sugar, grape juice, cornstarch, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Cream

Ingredients

Directions

Prepare the strawberries

  1. Wash the strawberries and drain them.

  2. Pass the strawberries through a sieve.

Make the strawberry cream

  1. Boil the grape juice with the sugar.

  2. Add the strawberries and cornstarch.

  3. Stir frequently until it boils again.

  4. Beat the egg whites until stiff.

  5. Stir the beaten egg whites into the mixture.

Serve

  1. Serve garnished with fresh strawberries.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + cidertop 34% of all pairs
    Smell alikelow
    Cooked together838 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Strawberries
Provide the main fruit flavour, colour and body of the cream.
Sugar
Sweetens the cream and helps thicken it as it cooks down.
Egg whites
Whipped to stiff foam, they lighten the cream and give it a soft, airy texture.
Cornstarch
Thickens the strawberry mixture as it boils, giving it body and a smooth set.
Cider or grape juice
Liquid that dissolves the sugar and carries the flavour through the mixture.

The step that matters

Stir the beaten egg whites into the mixture. Stiff egg white foam collapses if it is overmixed or the base is too hot, so fold gently to keep the cream light and airy.

“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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