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Dessert

Jelly Pudding

A baked pudding made with eggs, butter, sugar, jelly, and folded egg whites in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Jelly Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a bowl, cream the butter and sugar together.

  2. Add the jelly and mix well.

  3. In a separate bowl, beat the egg yolks and then combine with the jelly mixture.

  4. In another bowl, beat the egg whites until stiff peaks form.

  5. Gently fold the egg whites into the mixture.

Bake

  1. Pour the mixture into a prepared pie crust.

  2. Bake for 30-40 minutes or until set.

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.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich and thicken the filling, while whipped whites add lightness and help it rise and set.
Butter
Creaming with sugar traps air and adds richness and a tender texture.
Sugar
Sweetens the filling and, creamed with butter, helps give it a light structure.
Jelly
Adds fruit sweetness, flavor and moisture to the filling.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives the pudding its lift. Stirring them in vigorously knocks out that air, so fold gently and keep the mixture airy before it goes into the crust.

“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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