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Dessert

Orange Pudding

A gelatin-based orange pudding made with milk, sugar, eggs, and orange zest.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Milk and orange are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,696 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Orange Pudding

Ingredients

Directions

Prepare the gelatin and custard

  1. Soak one-half box of gelatin in one-half pint of milk for one hour.

  2. Boil one and one-half pints of milk.

  3. Beat the yolks of six eggs with one and one-half cups of sugar, adding a little cold milk to prevent curdling and a little salt.

  4. Pour the beaten yolk mixture into the boiling milk, stirring.

  5. In another kettle, add the soaked gelatin and set on fire, stirring until it boils, then set aside to cool.

Assemble and serve

  1. Pare and divide eight oranges, placing them in a serving dish.

  2. Pour the custard over the oranges.

  3. Beat the whites of six eggs stiff, then add six tablespoons of sugar and flavor with one teaspoon of orange juice.

  4. Pour the beaten whites over the custard and oranges.

  5. Serve immediately.

Nutrition, whole recipe (rough)

338Calories
16 gProtein
14 gFat
40 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
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 Mansfield, W. H., & co., Putnam, Conn., pub. [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 + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Yolks thicken the custard and whites, beaten stiff, make the light topping.
Gelatine
Sets the custard so it holds its shape around the oranges.
Milk
Forms the body of the custard once heated with the yolks.
Sugar
Sweetens the custard and, whipped with the whites, stabilises the topping.
Oranges
Provide the fresh citrus flavour and form the base layer of the pudding.

The step that matters

Pouring the yolk mixture into the boiling milk. Adding the eggs to very hot milk can scramble them. Stirring constantly while pouring, and adding cold milk to the yolks first, keeps the custard smooth.

Swap the orange

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

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

Fit is the average pairing score against sugar, milk, 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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