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Dessert

Cold Pudding

A chilled gelatin dessert made with egg yolks, sweet cream, raisins, candied peel, and beaten cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and sauce match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 104 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cold Pudding

Ingredients

Directions

Make the custard

  1. Beat the egg yolks with sweet cream and sugar in a bowl.

  2. Place the bowl in a pan of hot water and stir until it boils.

  3. Dissolve the gelatin and add it to the mixture along with the cooked raisins and chopped candied peel.

  4. Stir until the mixture is thick and creamy.

Set and serve

  1. Once cool, gently fold in the beaten sweet cream and sweeten to taste.

  2. Pour the mixture into molds and set in the ice to chill.

  3. Serve with a fruit sauce of your choice.

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. Gelatin + saucetop 7% of all pairs
    Smell alikestrong
    Cooked together104 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Egg yolks
Thicken the custard as they heat and give it a rich, creamy body.
Gelatin
Sets the cooled mixture so it holds its shape when unmolded.
Sweet cream
Adds richness and moisture, and the whipped portion lightens the set pudding.

The step that matters

Stir the custard over hot water until thick. Egg yolks thicken as they warm, but overheating can curdle them. Gentle, constant stirring over hot water keeps the custard smooth and lets it thicken evenly before the gelatin is added.

Swap the orange

How well each one fits the dish's main ingredients (egg, cream, sugar, gelatin, raisin, sauce):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against egg, cream, sugar, gelatin, raisin, sauce. 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.

More cold pudding recipes

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