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Dessert

Snow Pudding

A chilled dessert made from gelatin, sugar, lemon, egg whites, milk custard, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snow Pudding

Ingredients

Directions

Make the snow pudding

  1. Soak the gelatin in 1 cup of cold water.

  2. Add 1½ cups of sugar.

  3. Once softened, stir in 1 cup of boiling water, the juice of 1 lemon, and the beaten egg whites.

  4. Beat the mixture until very light and fluffy.

  5. Transfer to a glass dish.

Make the custard and serve

  1. For the custard, boil 1 pint of milk with the yolks of 4 eggs and the grated rind of 1 lemon.

  2. Pour the custard over the snow pudding.

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. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Gelatine
Sets the liquid mixture into a light, wobbly structure once it cools.
Egg whites
Whipped into foam, they give the pudding its light, airy, snowy texture.
Egg yolks
Thicken the milk into a smooth custard when gently heated.
Sugar
Sweetens the pudding and helps give it a soft, tender body.
Milk
Forms the base of the custard, giving it richness and body.

The step that matters

Beat the mixture until very light and fluffy. Whipping the egg whites into a stable foam traps air, which gives the pudding its light texture. Under-beating leaves it dense, while the gelatine must be softened first so it sets evenly.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, milk. 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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