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Gelatine Pudding Made with Sour Milk

A gelatin pudding made with sour milk, sweetened with sugar, served with sweet cream and zwieback.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Gelatine Pudding Made with Sour Milk

Ingredients

Directions

Make the gelatin

  1. Prepare gelatin according to package directions using 2 cups of water.

  2. Use twice the amount of gelatin as directed and add ½ cup of sugar.

  3. Remove from heat and cool slightly.

Set and serve

  1. Add 2 cups of beaten sour milk and mix well.

  2. Flavor as desired and set in a cool place.

  3. Serve with sweet cream and zwieback.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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 liquid into a firm, sliceable pudding structure.
Sour milk
Adds tangy acidity and a creamy body to the set pudding.
Sugar
Sweetens the pudding and balances the sourness of the milk.

The step that matters

Add the sour milk after cooling slightly. If the gelatin is still very hot, the dairy can curdle or separate and the mixture will set unevenly. Cooling it slightly before stirring in the milk keeps the texture smooth and helps the gelatin set evenly.

“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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