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Dessert

Jelly Pudding

A baked dessert made with eggs, sugar, butter, cream, jelly, and vanilla in a pastry shell.

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

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. Preheat the oven to 350°F (175°C).

Make the batter

  1. Beat the egg yolks with 1 cup of sugar.

  2. Cream the butter with the remaining 1 cup of sugar.

  3. Stir the yolk mixture into the butter mixture.

  4. Add the cream and beaten egg whites, then mix well.

  5. Stir in the jelly and vanilla.

Bake

  1. Pour the mixture into a rich pastry shell and bake 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
Yolks and whites add richness and set the custard structure as it bakes.
Butter
Adds fat and tenderness, giving the filling a rich, smooth texture.
Sugar
Sweetens the filling and helps tenderize it while adding body.
Cream
Adds moisture and richness, keeping the filling soft and creamy.
Jelly
Adds fruity sweetness and flavor to the filling.

The step that matters

Add the cream and beaten egg whites, then mix well. Beaten egg whites hold air that helps the filling rise and lighten. Mixing them in gently and evenly keeps that air and gives a uniform texture after baking.

“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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