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Dessert

Moulded Snow Pudding

A chilled milk pudding made with corn starch, sugar, salt, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Moulded Snow Pudding

Ingredients

Directions

Make the pudding

  1. Scald the milk in a saucepan.

  2. Mix the corn starch with a little cold milk, then add it to the hot milk along with the salt and sugar.

  3. Cook for 15 minutes, stirring occasionally.

  4. Fold in the beaten egg whites gently.

Mould and chill

  1. Mould the mixture and refrigerate until cold.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Corn starch
Thickens the milk into a set, creamy pudding as it cooks.
Egg whites
Beaten and folded in to add lightness and a snowy, airy texture.
Milk
Forms the liquid base that the starch thickens into the pudding.
Sugar
Sweetens the pudding.

The step that matters

Fold in the beaten egg whites gently. Gentle folding keeps the air trapped in the beaten whites, which gives the pudding its light, snowy texture. Vigorous stirring knocks out the air and makes the result dense.

“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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