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Dessert

Snow Pudding

A chilled dessert made from a cornstarch and sugar mixture with egg whites and a custard of egg yolks, cornstarch, milk, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Egg and milk 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 ↓

Snow Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve 3 tablespoons of cornstarch in 1 pint of boiling water.

  2. Add 1-2 cups of sugar and a little salt, stirring well.

  3. Beat the whites of 3 eggs to a stiff froth and stir into the cornstarch mixture while hot, beating thoroughly.

  4. Flavor the mixture and pour it into a mold to cool.

Make the custard

  1. For the custard, combine 3 egg yolks, 1 teaspoon of cornstarch, 1 pint of milk, and 1 tablespoon of sugar in a saucepan.

  2. Flavor the custard and cook over low heat until thickened.

Serve

  1. Serve the snow pudding and custard together 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. Egg + milktop 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

Egg whites
Whipped into a stiff froth, they give the pudding its light, airy, foamy texture.
Cornstarch
Thickens the boiling water so the pudding sets firm enough to hold its shape when cold.
Egg yolks
Enrich and thicken the milk custard, giving it a smooth, creamy body.
Milk
Forms the base of the custard, providing its liquid and creamy richness.
Sugar
Sweetens both the pudding and the custard.

The step that matters

Beat the whites into the hot cornstarch mixture. The whites must be whipped to a stiff froth and folded in thoroughly while the mixture is still hot. Incorporating them evenly keeps the foam stable and the pudding light instead of dense or separated.

“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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