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Dessert

Lemon Snow Pudding

A chilled lemon‑flavored pudding made with sugar, egg whites, corn starch, and lemon juice.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Snow Pudding

Ingredients

Directions

Make the base

  1. Heat sugar and water to boiling.

  2. Stir in the corn starch blended with water.

  3. Boil until thickened.

Combine, mold and serve

  1. Add lemon juice and pour gradually, beating, over the stiffly-beaten egg whites, then beat well.

  2. Pour into molds or cups.

  3. Cool.

  4. Serve with custard or red sauce or cream.

  5. Garnish with halves of candied cherries.

Nutrition, whole recipe (rough)

139Calories
7 gProtein
5 gFat
17 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Waternot 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 Evora Bucknum Perkins. 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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

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

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Sugar
Adds sweetness and helps set the body of the pudding.
Corn starch (in the method)
Thickens the cooked liquid so it holds its shape when cooled.
Eggs
Egg whites whipped to a stiff foam give the pudding its light, airy structure.
Lemon juice
Adds acidity and bright lemon flavour that balances the sweetness.

The step that matters

Pouring the hot mixture over the egg whites. Pour gradually while beating so the hot liquid mixes in evenly without cooking lumps or deflating the stiff whites, keeping the pudding light.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, 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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Baked 36Boiled 25Cold 13Sauce 9Steamed 8Cornstarch 6 See all 470 →

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