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Dessert

Coffee Obbam

A chilled coffee-flavored custard dessert set with gelatin and topped with whipped cream.

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) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Obbam

Ingredients

Directions

Prepare

  1. Make one pint of rich custard.

  2. Dissolve one ounce of gelatine and three ounces of sugar together in one cup of very strong coffee.

Combine

  1. Add the custard and strain.

  2. Whip one half pint of cream and add to it.

  3. Let it cool.

Set

  1. Pour into a mould and harden on ice.

Nutrition, whole recipe (rough)

100Calories
0 gProtein
5 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Coffeenot 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 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 their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 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

Gelatine
Sets the liquid into a firm, tender jelly as it chills.
Very strong coffee
Provides the main coffee flavour and dissolves the gelatine and sugar.
Rich custard
Adds richness and a creamy body to the set dessert.
Cream
Adds lightness and a smooth, airy texture when whipped in.
Sugar
Sweetens the dessert and balances the bitterness of the coffee.

The step that matters

Dissolve the gelatine fully. Gelatine only sets when it has completely dissolved in the coffee. Undissolved granules leave a grainy, uneven texture and a weak, patchy set in the finished dessert.

“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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