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Pineapple Pudding

A gelatin-based dessert made with pineapple, egg whites, nuts, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Pudding

Why it works: Pineapple and nuts work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Pineapple Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve the gelatine in 1 pint of cold water.

  2. Add the pineapple to the gelatine mixture.

  3. Beat the egg whites until stiff and fold them into the mixture.

Finish and serve

  1. Sprinkle chopped nuts on top.

  2. Serve with whipped cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pineapple + nutstop 16% of all pairs
    Smell alikemoderate
    Cooked together162 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Nuts + creamtop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Egg + nutstop 27% of all pairs
    Smell alikemoderate
    Cooked together1,624 recipes

    Shared aroma: decanal (soap, orange peel).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Gelatine
Sets the liquid into a firm, sliceable pudding as it cools.
Pineapple
Adds fruit flavour and moisture to the set mixture.
Egg whites
Whipped to foam, they add lightness and an airy structure to the pudding.
Chopped nuts
Add crunch that contrasts with the soft, set texture.
Whipped cream
Adds richness and a light, creamy contrast to the pudding.

The step that matters

Folding in the beaten egg whites. Stiffly beaten egg whites trap air, which gives lightness. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves a dense pudding.

Swap the pineapple

How well each one fits the dish's main ingredients (egg, nuts, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Pineapplethe original

Fit is the average pairing score against egg, nuts, cream. 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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