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Strawberry Pudding

A gelatin-based strawberry dessert with custard and frothy egg white topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the strawberry layer

  1. Soak the gelatin in water for 1 hour.

  2. Add sugar and boiling water to the gelatin and stir until dissolved.

  3. When nearly cold, stir in fresh strawberries.

  4. Pour into a mold or deep dish and refrigerate overnight.

Make the custard

  1. Make a boiled custard by heating milk with a pinch of salt and sugar.

  2. Reserve the egg whites for frosting.

  3. Cool the custard.

  4. Beat the egg whites to a froth.

  5. Drop the frothy egg whites into the hot custard to set.

  6. Turn the custard over the gelatin.

Serve

  1. Serve.

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

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk 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

Gelatin
Sets the water and sugar into a firm, sliceable base for the pudding.
Fresh strawberries
Provide the main fruit flavour and colour, and some texture within the set gelatin.
Milk
Forms the body of the boiled custard, giving it richness and a smooth, creamy texture.
Egg whites
Whipped to a froth and set into the hot custard, adding a light, airy texture.
Sugar
Sweetens both the gelatin layer and the custard.

The step that matters

Drop the frothy egg whites into the hot custard to set. Egg white proteins coagulate when heated, so the whites must be hot custard-ready and added gently to set into soft pieces rather than turn rubbery or deflate.

“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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