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Dessert

Strawberry Frozen Pudding

A chilled dessert made with heavy cream, strawberries, sugar, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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 ↓

Strawberry Frozen Pudding

Ingredients

Directions

Prepare the mixture

  1. Beat the cream until stiff.

  2. Crush the strawberries with a fork and mix with sugar; stir lightly into the cream.

  3. Fill a cylinder mold to overflowing with the mixture and cover it.

  4. Seal the cover with fat to prevent water from entering.

Freeze

  1. Cover the bottom of a butter tub with chopped ice and sprinkle with rock salt.

  2. Set the mold on the ice and fill with more ice and salt, covering completely.

  3. Cover the tub with thick paper and place in a cool place for 4 hours.

Unmold and serve

  1. Remove the mold.

  2. Rinse with cold water.

  3. Hold in hot water for a few minutes.

  4. Turn the pudding onto a dish.

  5. Garnish with whipped cream and macaroons.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Heavy cream
Whipped into stiff foam that gives the frozen pudding a light, creamy body.
Fresh strawberries
Provide the fruit flavour and moisture that becomes the pudding's colour and taste.
Sugar
Sweetens the fruit and softens the texture of the frozen mixture.
Rock salt
Lowers the melting point of the ice, letting the surrounding brine become cold enough to freeze the mixture.

The step that matters

Seal the cover with fat. Sealing the mold stops salty brine and water from seeping in, which would dilute the pudding and make it icy or salty.

“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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