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Sherry Nogg

A chilled beverage made with egg yolk, powdered sugar, sherry wine, and whipped cream.

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

Sherry Nogg

Ingredients

Directions

  1. In a bowl, beat the egg yolk until thoroughly mixed.

  2. Add the powdered sugar and sherry wine to the egg yolk and mix well.

  3. Gently fold in the whipped cream until 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.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sherry + creamtop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  5. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg yolk
Adds richness and body, and its emulsifying proteins help bind the liquid and cream together.
Whipped cream
Provides an airy, light texture and moisture that makes the nog smooth and creamy.
Sherry wine
Contributes aroma and a mild acidic note that balances the sweetness and richness.
Powdered sugar
Adds sweetness, and its fine texture dissolves quickly into the egg yolk.

The step that matters

Folding in the whipped cream. Whipped cream holds its volume because of trapped air in a fat network. Stirring vigorously or over-folding pushes out that air, so the nog turns dense and loses its lightness. Fold gently, just until no streaks remain.

“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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