Why it works: Gelatin and sugar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Snow Pudding
Ingredients
Directions
Prepare
Soak the gelatin in 1 quart of water for 1 hour.
Pour 2 cups of sugar over 1 pint of boiling water and stir until dissolved.
Set the mixture aside to cool until it begins to congeal.
Finish
Add the well-beaten egg whites and beat until thoroughly mixed.
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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Gelatin + sugartop 7% of all pairsSmell alikemoderateCooked together2,778 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Gelatin + eggtop 28% of all pairsSmell alikelowCooked together1,449 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatin
- Sets the liquid into a soft, wobbly structure as it cools.
- Egg whites
- Whipped into foam, they add lightness and an airy, fluffy texture.
- Sugar
- Sweetens the pudding and helps stabilize the foam.
The step that matters
Add the well-beaten egg whites. Egg whites must be beaten to stiff foam and folded in gently once the mixture has begun to thicken. If the mixture is too hot or too runny, the foam will deflate and the pudding will lose its airy texture.
“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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