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Puddings, Jellies and Custards

A gelatin-based cream pudding flavored with cinnamon, almonds, and Maraschino liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Puddings, Jellies and Custards

Ingredients

Directions

Make the base

  1. Boil 1 pint of cream with gelatin, sugar, and cinnamon.

  2. Once boiled, set aside to cool.

Assemble and set

  1. Add the other pint of cream, chopped almonds, and Maraschino liqueur.

  2. Dip moulds in ice water, then fill with the mixture.

  3. Set the moulds on ice until congealed.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

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

  5. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Cream
Provides richness and a smooth, creamy body to the set pudding.
Gelatine
Sets the liquid cream into a firm, sliceable structure as it cools.
Sugar
Adds sweetness and balances the richness of the cream.
Almonds
Add nutty flavour and a bit of texture against the smooth set pudding.
Maraschino liqueur
Adds a cherry-almond aroma and flavour to the pudding.

The step that matters

Set the moulds on ice until congealed. Gelatine needs to cool and chill fully to set firmly. If the mixture is still warm or not cold enough, the pudding may stay soft and fail to hold its shape when unmoulded.

“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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