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Preserve

Delicate Pudding

A clear fruit pudding made with water, fruit juice, sugar, salt, cornstarch, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Delicate Pudding

Ingredients

Directions

Make the pudding base

  1. Boil the water and fruit juice together.

  2. Wet the cornstarch in a little cold water and stir it into the boiling mixture.

  3. Cook for 10 minutes.

  4. Add sugar and salt to taste.

Finish and set

  1. Beat the egg whites and fold them into the mixture.

  2. Pour into a mold and let it set.

Serve

  1. Serve with a boiled custard made from the egg yolks.

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

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

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

What each ingredient does

Cornstarch
Thickens the liquid into a soft, sliceable pudding as it cooks.
Egg whites
Whipped and folded in, they add lightness and airy texture to the set pudding.
Fruit juice
Provides the main flavor and sweetness of the pudding base.

The step that matters

Stirring in the cornstarch. Cornstarch must be fully wetted in cold water before it goes into the boiling liquid, otherwise it clumps. Keep stirring so the starch granules swell evenly and the pudding thickens smoothly.

“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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