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Cranberry Snow Pudding

A gelatin dessert made with cranberry gelatin, egg whites, and custard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Gelatin and sauce match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 104 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cranberry Snow Pudding

Ingredients

Directions

Make the gelatin

  1. Prepare the plain cranberry gelatin according to package instructions.

  2. When the gelatin begins to stiffen, beat it with an egg beater until frothy.

Fold and set

  1. Gently fold in the stiffly beaten egg whites and continue whipping until the mixture holds its shape.

  2. Turn the mixture into molds and chill until set.

Serve

  1. Serve with custard sauce.

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. Gelatin + saucetop 7% of all pairs
    Smell alikestrong
    Cooked together104 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cranberry + saucetop 20% of all pairs
    Smell alikelow
    Cooked together480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cranberry + gelatintop 26% of all pairs
    Smell alikelow
    Cooked together22 recipes

    Shared aroma: beta-pinene (pine, resin).

  4. Gelatin + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cranberry + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

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

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

What each ingredient does

Egg whites
Whipped into the gelatin to add air, giving the pudding a light, fluffy texture.
Plain cranberry gelatin
Sets into a firm body that holds the molded shape when chilled.
Custard sauce
Adds a creamy, rich contrast to the tart cranberry flavour.

The step that matters

Folding in the egg whites. Beaten egg whites trap air only if they are folded in gently. Vigorous stirring deflates the foam, leaving a dense pudding. The gelatin must also be partly stiffened first, so it can hold the air bubbles in place as it sets.

Swap the cranberry

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

  1. Raisinfits about as well
  2. Vanillafits about as well
  3. Coconutfits about as well
  4. Cranberrythe original

Fit is the average pairing score against gelatin, egg, sauce. 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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