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Dessert

Pine-apple Pudding

A dessert made from grated pineapple, sugar, heavy cream, and egg whites, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pine-apple 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. Peel and grate the pineapple finely.

  2. Measure the weight of the pineapple in sugar and combine.

Make the mixture

  1. Add 2 to 3 cups of heavy cream to the sugar and beat until foamy with the egg whites.

  2. Mix the foamy cream mixture with the grated pineapple.

  3. Beat the mixture for 30 minutes.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, with or without a crust.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

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

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Ripe pineapple
Provides the main fruit flavour and moisture for the pudding.
Sugar
Sweetens the pudding and balances the tartness of the pineapple.
Heavy cream
Adds fat and richness, giving the pudding a soft, smooth texture.
Egg whites
Beaten into foam, they lighten the mixture and help it set when baked.

The step that matters

Beat the cream and egg whites until foamy. Whipping air into the egg whites and cream creates foam that lightens the mixture. Under-beaten foam gives a dense pudding, while the air bubbles help the pudding rise and set in the oven.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream, 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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