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Dessert

Frozen Pudding

A chilled dessert made with cream, milk, flour, eggs, sugar, candied cherries, raisins, macaroni, almonds, vanilla, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. In a saucepan, combine cream and milk.

  2. Thicken with flour and beaten eggs over low heat, stirring constantly.

Add the flavourings

  1. Add sugar, candied cherries, raisins, macaroni, almonds, and vanilla extract.

  2. Soak gelatin in a little water, then add to the mixture.

Freeze

  1. Pour into a mold and freeze until solid.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the cream and milk as they set over gentle heat, giving the custard body.
Flour
Thickens the liquid base so the custard holds together rather than running thin.
Gelatin
Sets the frozen mixture firm so it holds its shape when sliced.
Sugar
Adds sweetness and softens the texture of the frozen dessert.
Cream
Adds richness and fat, giving a smooth, creamy mouthfeel once frozen.

The step that matters

Thicken over low heat, stirring constantly. Eggs can scramble if the heat is too high or stirring stops, leaving lumps instead of a smooth custard. Gentle, constant stirring lets the flour and egg thicken the base evenly.

Swap the raisin

How well each one fits the dish's main ingredients (cream, milk, flour, egg, sugar, almond, vanilla):

  1. Raisinthe original
  2. Figfits about as well
  3. Coconutfits about as well
  4. Blueberryfits less well

Fit is the average pairing score against cream, milk, flour, egg, sugar, almond, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“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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