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Dessert

Another Frozen Pudding

A frozen dessert made with sweetmeats, whipped cream, brandy, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Another Frozen Pudding

Ingredients

Directions

Prepare

  1. Fill a mold with different kinds of sweetmeats, arranging them as desired.

  2. Whip the cream with sugar and flavoring until it forms stiff peaks.

  3. Pour the brandy into the mold, then fill it with the whipped cream.

Freeze

  1. Place the mold in a freezing tub surrounded by salt and ice.

  2. Let it freeze for 6 to 8 hours before serving.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Heavy cream
Whipped into stiff peaks, it forms the light, airy body of the frozen pudding.
Sugar
Sweetens the whipped cream and helps keep the frozen texture soft rather than icy.
Brandy
Adds aroma and flavor, and alcohol keeps the pudding from freezing rock hard.

The step that matters

Whipping the cream to stiff peaks. Cream under-whipped stays runny and collapses, while over-whipped cream turns grainy and loses air. Stiff, glossy peaks trap air bubbles that give the frozen pudding its light texture.

“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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