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Dessert

Snow Pxtdbino

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

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 19,053 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snow Pxtdbino

Ingredients

Directions

Make the gelatin

  1. Soak two thirds of a box of gelatin in one half cup cold water for half an hour.

  2. Pour the gelatin mixture into one pint boiling water.

  3. Add whites of four eggs not beaten, three cups sugar, and juice of two small lemons.

Finish and set

  1. When cold, beat to a froth.

  2. Mould and set away to harden.

Make the custard

  1. Make a custard with one quart of milk, two thirds cup sugar, yolks of four eggs, flavor with lemon, one teaspoonful.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + lemontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together19,053 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Aroma overlaplow
    Mentioned together53,532 recipes

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

  3. Milk + eggtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Aroma overlaplow
    Mentioned together77,875 recipes

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

  5. Egg + lemontop 19% of all pairs
    Aroma overlaplow
    Mentioned together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon share little aroma chemistry, yet 53,532 recipes mention both: they likely 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

Gelatin
Sets the liquid into a firm, sliceable pudding that holds its shape when molded.
Eggs
Whites add foam and body once beaten; yolks enrich the custard and help it thicken.
Sugar
Sweetens the pudding and helps give it a softer, smoother set.
Milk
Forms the base of the custard, giving it richness and body.
Lemon juice
Adds acidity that brightens the sweetness and flavors the pudding.

The step that matters

Beat to a froth when cold. Beating too early, while the gelatin is still warm, can prevent the mixture from foaming and holding air. Waiting until it has cooled but is not fully set lets the whites and gelatin trap air for a lighter texture.

Flavor stand-ins for the lemon

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

  1. Vanillabetter flavor fit
  2. Figabout as good a flavor fit
  3. Raisinabout as good a flavor fit
  4. Lemonthe 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. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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