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Dessert

Snow Pudding

A gelatin dessert made with lemon juice, powdered sugar, egg yolks, corn starch, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Snow Pudding

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water for 10 minutes.

  2. Add boiling water, lemon juice, and powdered sugar; stir and heat gently for a few moments.

  3. Strain through a flannel bag into a pudding dish and let cool.

Make the custard

  1. In a separate bowl, mix egg yolks and corn starch; sweeten to taste.

  2. Cook the mixture in a tin pail set in boiling water, stirring constantly until thickened.

  3. Remove from heat, flavor with vanilla, and let cool completely.

Assemble and serve

  1. Pour the custard over the cooled jelly in the dish.

  2. Beat the egg whites with a little sugar until stiff, then spread over the custard.

  3. Serve chilled.

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 + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Lemon + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

  4. Lemon + vanillatop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 lemon liquid into a firm, wobbly jelly base.
Egg yolks
Thicken the custard layer and add richness and colour.
Corn starch
Stabilises the custard so it thickens smoothly without curdling.
Egg whites
Whipped into a light, airy topping that gives the pudding its snowy look.
Lemon juice
Adds acidity that brightens the sweet jelly and custard.

The step that matters

Cooking the custard over boiling water. Stirring constantly over gentle, indirect heat keeps the egg yolks from scrambling. Once thickened, the custard should be removed promptly so the starch and yolks set smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg, corn, vanilla):

  1. Coconutfits better
  2. Figfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, corn, 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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