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Dessert

Jelly Pudding

A chilled dessert made with eggs, sugar, butter, sweet cream, jelly, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Jelly Pudding

Ingredients

Directions

Prepare

  1. Beat the egg yolks and sugar together.

  2. Cream the butter in a separate bowl.

Make the pudding

  1. Add the sweet cream to the butter and mix well.

  2. Incorporate the jelly into the mixture.

  3. Fold in the beaten egg whites and vanilla gently.

  4. Pour into a pudding mold and refrigerate until set.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Egg whites are beaten and folded in to lighten the pudding and give it a soft, airy texture.
Butter
Softened butter, creamed with the other ingredients, adds richness and a smooth, tender texture.
Sugar
Sweetens the pudding and helps create a smooth base when beaten with the egg yolks.
Sweet cream
Adds moisture and richness, keeping the pudding soft and creamy.
Jelly
Adds fruit flavor and sweetness, and its gelling helps the pudding set when chilled.

The step that matters

Folding in the beaten egg whites. Beaten egg whites hold air bubbles that give lightness. Folding gently keeps those bubbles intact; stirring vigorously deflates them and makes the pudding dense.

“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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