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Frozen Puddings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Brandy and rum are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Frozen Puddings

Ingredients

Directions

  1. Add plenty of preserved and candied fruits to plain ice cream or rich frozen custard.

  2. Flavor the mixture with wine, brandy, maraschino, or Jamaica rum.

  3. Freeze the mixture as ice cream or pack it in ice and salt until frozen.

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. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Wine + rumtop 10% of all pairs
    Smell alikemoderate
    Cooked together230 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

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

  5. Cream + rumtop 18% of all pairs
    Smell alikelow
    Cooked together842 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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