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Marshmallow Pudding

A gelatin-based pudding made with marshmallow, egg whites, sugar, pineapple or fruit, served with cream.

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

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Marshmallow Pudding

Ingredients

Directions

Make the marshmallow

  1. Dissolve the gelatin in warm water.

  2. Add the egg whites and sugar, then beat for 30 minutes.

  3. When thick, fold in the grated pineapple or chopped fruit or nuts.

Set and serve

  1. Pour the mixture into a wet mold.

  2. Serve with 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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Gelatin + pineappletop 18% of all pairs
    Smell alikelow
    Cooked together282 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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

Gelatin
Sets the liquid into a firm, sliceable pudding structure.
Egg whites
Whipped into foam that gives the pudding its light, airy texture.
Sugar
Sweetens the pudding and helps stabilize the whipped egg white foam.
Grated pineapple or chopped fruit or nuts
Adds fruit or nut pieces for flavor and texture throughout the pudding.

The step that matters

Beating the egg whites and sugar. Beating must continue until the mixture is thick and holds its shape, because the foam traps air that gives the pudding its lightness. Folding in the fruit or nuts should be gentle so the foam does not deflate.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raisinfits about as well
  4. Pineapplethe original

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