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Dessert

Frozen Dainties

A collection of frozen desserts: chocolate frozen pudding, vanilla and strawberry ice cream, maple mousse and orange sherbet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 25 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 ↓

Frozen Dainties

Ingredients

Directions

Chocolate pudding

  1. Stir 1 cup sugar well with the yolks of 5 eggs.

  2. Add 1 cake grated sweet chocolate and 1 pint whipped cream.

  3. Put in molds and pack in ice and salt for 4 hours.

Ice cream

  1. Mix 2 1/2 quarts cream, 1 quart new milk, 3 scant cups sugar and 4 teaspoons vanilla.

  2. Put the cream in a double boiler and bring to scalding point.

  3. Add the sugar.

  4. When cold, add the other ingredients and freeze.

Strawberry and maple desserts

  1. Wash and hull 2 quart boxes strawberries.

  2. Sprinkle the strawberries with 2 cups sugar, cover, and let stand 2 hours.

  3. Mash and squeeze through cheesecloth.

  4. Add a few grains of salt.

  5. Freeze 3 pints thin cream or rich Jersey milk to a mush.

  6. Add the fruit juice gradually and continue freezing.

  7. Use 3 parts finely crushed ice to 1 part rock salt in freezing to insure a smooth, fine-grained cream.

  8. Heat 1 cup maple syrup very hot.

  9. Beat the yolks of 6 eggs thoroughly and pour the hot syrup over them, stirring all the while.

  10. Whip 1 pint cream stiff; when the custard is cool, add it to the cream.

  11. Pack same as ice cream and let stand several hours, stirring occasionally.

Orange sherbet

  1. Mix 1 pint sugar and 3 pints water and boil 20 minutes.

  2. When cool, add the juice of 10 oranges and 2 lemons, and 1 tablespoon gelatine, dissolved; freeze.

  3. Soak 1 teaspoon gelatine in a little of the water, having it boiling hot.

  4. Boil the sugar and water together for 25 minutes.

  5. Let cool and mix with the juice of 5 oranges and 1 lemon and 1 quart water.

  6. After straining, add the gelatine and freeze.

Nutrition, whole recipe (rough)

669Calories
19 gProtein
28 gFat
87 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Vanilla1 tsp extract (4ml)12
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0
Cakenot 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.

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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

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

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

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

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

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

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
Yolks thicken the custard and add richness and smooth body to the frozen dessert.
Cream
Adds fat and richness, and whipped cream adds air for a light, soft texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Gelatine
Helps the frozen mixture hold a smooth, firm body and resist large ice crystals.
Strawberries
Provide fruit flavor and acidity, and their juice gives the frozen cream its fruity taste.
Sweet chocolate
Supplies the main chocolate flavor and some body to the frozen pudding.

The step that matters

Pour the hot maple syrup into the yolks slowly while stirring. Egg yolks scramble and turn lumpy if hot liquid hits them quickly. Pouring slowly and stirring constantly warms the yolks gently so they thicken into a smooth custard.

Swap the orange

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

  1. Coconutfits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Orangethe original

Fit is the average pairing score against sugar, cream, milk, vanilla, maple syrup, egg, chocolate. 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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