Why it works: Almond and pine match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 176 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
Frozen Pudding
Ingredients
Directions
Make the base
Mix three quarts rich custard, one-half tea-cup seeded raisins, and one pound blanched almonds, chopped but not very fine, and put into freezer.
When beginning to freeze, stir in one quart whipped cream.
Stir well every few minutes to prevent fruit falling to the bottom.
Season with good whisky.
Add the cream and fruit
Whip well two quarts of rich, sweet cream to a froth, with two tea-cups of powdered white sugar.
Grate two ripe pine apples (or two cans), and add two tea-cups of white sugar.
When well mixed, stir into the cream.
Pour into the freezer, reserving a little.
When it begins to freeze, beat in the remainder.
Beat hard when the freezer is opened to cut down the cream.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Almond + pinetop 2% of all pairsSmell alikestrongCooked together176 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Almond + raisintop 2% of all pairsSmell alikemoderateCooked together1,781 recipes
Shared aroma: 2-nonanone (fruity, floral).
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Raisin + pinetop 10% of all pairsSmell alikemoderateCooked together27 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rich custard
- Forms the frozen base that gives the pudding its smooth, creamy body.
- Whipped cream
- Adds air and richness, keeping the frozen texture light and creamy.
- Blanched almonds
- Contribute crunch and nutty flavour against the smooth frozen base.
- Seeded raisins
- Add chewy texture and concentrated sweetness among the frozen custard.
- Pine apples
- Add fruity acidity and moisture, brightening the sweet frozen custard.
The step that matters
Stir well every few minutes while freezing. Fruit and nuts are denser than the custard, so they sink to the bottom unless the mixture is stirred during freezing. Stirring also breaks up ice crystals and keeps the texture smooth.
Swap the raisin
How well each one fits the dish's main ingredients (almond, cream, tea, sugar, pine):
- Vanillafits better
- Lemonfits about as well
- Figfits about as well
- Raisinthe original
Fit is the average pairing score against almond, cream, tea, sugar, pine. 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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