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Dessert

Delmonico Pudding

A custard pudding made with cornstarch, sugar, milk, eggs, and topped with fruit and whipped egg whites.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Delmonico Pudding

Ingredients

Directions

Make the custard

  1. Beat the yolks of five eggs lightly.

  2. Add six tablespoonfuls of sugar to the beaten yolks and beat again until very light.

  3. Mix three tablespoonfuls of cornstarch with a little cold milk and combine it with the egg and sugar mixture.

  4. Stir the combined mixture into one quart of milk just as it is about to boil, adding a little salt.

  5. Stir until the mixture thickens well.

  6. Pour the thickened custard into a dish for the table.

Top and bake

  1. Place the dish in the oven until it sets (bears icing).

  2. Place a layer of canned peaches or other fruit over the top, optionally mixing the fruit syrup with the custard.

  3. Beat the whites of two eggs to a stiff froth with two tablespoonfuls of white sugar.

  4. Spread the whipped egg whites over the custard in the oven.

  5. Bake until the whites are a light brown.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 whites whip into a stiff meringue topping.
Cornstarch
Starch thickens the milk and egg mixture into a sliceable custard.
Milk
Forms the liquid base of the custard that thickens when combined with heat.
Sugar
Sweetens the custard and, when beaten with egg whites, stabilizes the meringue.

The step that matters

Stir the cornstarch mixture into the hot milk and stir until thick. Starch granules swell and thicken only when heated, so the mixture must be stirred steadily as it nears boiling to keep it smooth and lump-free.

“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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