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Dessert

Frozen Pudding

A chilled dessert made by simmering milk with spices and raisins, then adding beaten eggs, sugar, almonds, citrus, ginger, and cream before freezing.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Frozen Pudding

Ingredients

Directions

Prepare and simmer

  1. Combine three pints of new milk with three or four sticks of fresh cinnamon, two blades of mace, and one and a quarter pounds of the best raisins, stemmed and stoned; cover tightly in ice.

  2. Simmer slowly for fifteen minutes in a stew-pan.

  3. Strain the milk to leave out the spices and raisins, but reserve the raisins for later.

Make the custard

  1. Beat very lightly the yolks of five eggs, adding slowly a half pound of pulverized loaf sugar, until light and creamy.

  2. Stir in the beaten eggs and sugar when the milk boils, beating until it simmers once.

Finish and freeze

  1. Remove from the fire; when cold stir in one quarter pound of blanched almonds, pounded in a mortar with a little rose-water, then the boiled raisins, half a pound of the best citron cut into small very thin slices, and, if preferred, a small portion of preserved ginger cut thin.

  2. Mix all well together, add a quart of rich cream, stir until nicely mixed and freeze as ice cream.

  3. Use a "Turk's Head" mould to shape.

Nutrition, whole recipe (rough)

402Calories
16 gProtein
20 gFat
44 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6
Macenot 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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

  5. Cinnamon + macetop 10% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Eggs
Yolks thicken the milk into a custard that sets as it chills.
Milk
Forms the liquid base that the eggs and sugar thicken into custard.
Cream
Adds fat for a smooth, rich texture after freezing.
Sugar
Sweetens the custard and softens the frozen texture.
Raisins
Add sweetness and chewy bites throughout the frozen mixture.
Almonds
Add richness and a nutty texture to the custard.

The step that matters

Stir the beaten eggs into the milk. Egg yolks thicken the custard, but if the mixture overheats or boils hard, the eggs can scramble and turn grainy. Stop once it simmers, as the record directs.

Swap the mace

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Clovefits better
  4. Macethe original

Fit is the average pairing score against milk, raisin, almond, sugar, cream, cinnamon, 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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