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Dessert

Snow Pudding

A chilled gelatin dessert made with lemon, sugar, egg whites, and a custard base.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Dissolve the gelatine in hot water.

  2. Add lemon juice and sugar; mix well and strain through a flannel into a large mixing bowl.

  3. When cool enough to thicken, stir in the beaten egg whites until thick and snow-white.

  4. Allow to thicken for about 30 minutes or longer; the colder, the better.

  5. Turn into molds dipped in cold water or pile in a pyramid in a glass dish, leaving space around it.

  6. Keep on ice until the next day.

Make the custard

  1. Make a soft custard by heating milk with egg yolks, salt, sugar, and grated lemon rind until thick.

  2. Chill the custard and pour it around the pudding if in a pyramid, or serve from a pitcher if in a mold.

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. Egg + lemontop 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 lemon liquid into a soft, wobbly structure as it cools.
Egg whites
Whipped into foam, they lighten the pudding and give it its snowy, airy texture.
Egg yolks
Thicken the milk into a soft custard that sets around the pudding.
Sugar
Sweetens the pudding and balances the sharpness of the lemon juice.
Lemon juice
Adds acidity that brightens the flavour of the pudding.
Milk
Forms the base of the custard, adding richness and body.

The step that matters

Stir in the egg whites when the mixture is only cool enough to thicken. If the gelatine mixture is still warm, the whites deflate and the foam loses its airy structure. If it has already set, they will not blend smoothly, so the timing decides the pudding's lightness.

Swap the lemon

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

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

Fit is the average pairing score against egg, sugar, 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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