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Dessert

Snow Pudding

A chilled gelatin dessert made with sugar, lemon, eggs, milk, vanilla, and gelatin.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Snow Pudding

Ingredients

Directions

Make the gelatin

  1. Take one-fourth of a box of gelatin and one-half cupful of boiling water.

  2. Add one cupful of sugar, juice of one lemon, and water.

  3. Add the whites of three eggs, enough added to make three.

  4. Cover the gelatin with cold water and let soak until soft; add the boiling water and stir until it dissolves.

  5. Beat the whites of the eggs stiff.

  6. Add the sugar and beat together.

  7. Add the lemon juice and water to the gelatin and let stand until cold.

Whip and set

  1. Set the bowl into a pan of ice water.

  2. When it begins to thicken, beat with a Dover egg-beater until light.

  3. Add the beaten white of the egg and beat until thickened.

  4. Pour into a glass dish and set on the ice to harden.

  5. Never mould food which contains acid in tin.

Make the custard sauce

  1. Serve the pudding with a custard sauce made from the yolks of the eggs.

  2. For the custard sauce: add three tablespoonfuls of sugar, one pint of milk, one teaspoonful of vanilla, one-half saltspoonful of salt; scald the milk; beat the eggs until creamy; add the sugar and beat together; pour the hot milk over the beaten egg and stir over the fire until creamy; when cold add the vanilla.

Nutrition, whole recipe (rough)

300Calories
15 gProtein
13 gFat
30 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Vanilla + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Whites whip into a foam that gives the pudding its light, airy structure.
Gelatin (in the method)
Sets the liquid into a firm, sliceable dessert as it cools.
Sugar
Sweetens the pudding and helps stabilise the whipped whites.
Lemon juice
Adds acidity that brightens the flavour of the sweet dessert.
Milk
Forms the base of the custard sauce, giving it richness and body.

The step that matters

Chill until just thickened before whipping. Beating the gelatin mixture only once it begins to thicken lets it trap air and hold a light foam. If it is too liquid or too set, the whites will not combine smoothly and the pudding will be dense or grainy.

Swap the lemon

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

  1. Figfits better
  2. Peachfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, milk, vanilla, egg. 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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