Why it works: Lemon and egg are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Snow Pudding
Ingredients
Directions
Make the pudding
Prepare a lemon or orange jelly.
When the jelly begins to thicken, beat in the whipped egg whites until stiff.
Mix vigorously until the mixture is stiff enough to drop from a spoon.
Serve
Mold and serve with custard sauce.
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.
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.
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Lemon + eggtop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Lemon and egg barely smell alike, yet cooks put them together in 44,316 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
- Lemon or orange jelly
- Sets into the light, sliceable body of the pudding.
- Egg whites
- Whipped to foam, they trap air and give the pudding its light, airy texture.
The step that matters
Beating the egg whites into the thickening jelly. Egg whites must be whipped to stiff peaks and folded in while the jelly is only partly set. If the jelly is too liquid, the foam deflates; if it is too firm, the whites will not blend evenly and the pudding will be dense.
“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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