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Dessert

Mountain Dew Pudding

A sweet pudding made from crushed crackers, sweet milk, eggs, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 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 ↓

Mountain Dew 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.

Prepare

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

Bake the base

  1. Crush the crackers and mix them with the sweet milk, salt, and beaten egg yolks.

  2. Pour the mixture into a baking dish and bake for 30 minutes.

Finish and serve

  1. Remove from the oven and gently fold in the beaten egg whites and powdered sugar.

  2. Return to the oven and bake until slightly browned.

  3. Serve without sauce.

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

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar 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

Crackers
Their starch soaks up the milk and forms the soft body of the pudding.
Egg yolks
They enrich the custard and help it set as it bakes.
Egg whites
Whipped and folded in, they add air that lightens the pudding and helps it rise.
Sweet milk
Provides the liquid that softens the crackers and gives the custard its moisture.
Powdered sugar
Sweetens the pudding and dissolves easily into the folded egg whites.

The step that matters

Folding in the egg whites. Folding gently keeps the air beaten into the whites, which lightens the pudding. Stirring hard would deflate them, leaving a denser result.

“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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